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HOUSE  ASSOCIATION 


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BRANCH  AT  FOI,SOM 


//  A     s  rv     /XT  / 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


GIFT  OF 

FRIENDS  OF  THE  LIBRARY 

in  memory  of 
Marcus  Graham 


~~...  we  are  exclusive  u^cacs  iui  tuc 
Walk -Over  vShoes,  Dunlap  Hats 
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S   \V.  Cor.  Ninth  and  K  Sts.,  Sacramento 

BRANCH  AT  FOI^SOM 


/^f  o    \ 

tfrf- 


Favorite  Recipes 


COLLECTED    BY 


Che  Cucsday  Club  Bouse  flss'n 


OF   SACRAMENTO,  CALIFORNIA 


iHMMMMMNUIIIIlllullll.  i 


This  Collection  of  Recipes  is  most 
respectfully  dedicated  to  the  con- 
tributors, as  the  outcome  of  their 
generous  and  careful  co-operation 
in  the  work,  making  these  pages 
possible  ..................... 


PREFACE 


Within  the  covers  of  this  book  will 
be  found  recipes  for  all  kinds  of 
"tasty  dishes."  Each  one  offered 
has  been  tested  by  competent 

housewives It  is  put  forth  with 

the  certain  belief  that  a  fair  trial 
will  prove  it  to  have  a  genuine 
and  permanent  place  among 
books  of  its  kind  . 


SOUPS 

The  first  and  most  important  point  in  making  good 
soup  is  to  have  the  best  of  materials.  Soft  cold  water  is 
necessary,  and  it  should  not  boil  but  simmer,  and  should 
always  be  made  in  a  porcelain-lined  or  granite  soup- 
kettle. 

SOUP  STOCK. 

Cut  the  meat  from  the  bones,  and 
place  the  bones  in  the  bottom  of  the 
kettle,  lay  the  meat  on  top  of  them,  add 
water  and  stand  on  the  back  part  of  the 
range  for  one  hour.  Then  place  over  a 
good  fire.  Soon  the  scum  will  form  on 
top.  Skim,  cover  kettle  closely  and  let 
it  simmer  (not  boil)  four  hours.  Then 
add  vegetables  and  simmer  one  hour 
longer.  Strain,  add  salt  and  put  at 
once  in  a  cool  place.  When  cold  take 
all  the  grease  from  the  surface  and  it  is 
ready  for  use.  Mrs.  S.  T.  Rarer. 


i  shin  of  beef, 
5  qts.  cold  water, 
/  onion, 
i  carrot, 

1  turnip, 

2  bay  leaves, 

j  sprig  parsley, 
12  cloves, 
i  stock  celery, 
i  tablespoon  salt. 


soup  bone, 
bunch  of  soup 
vegetables, 

2  green  peppers, 

3  eggsi 

salt  and  pepper, 
%  doz,  cloves. 


EGG  BARLEY  SOUP. 

Take  a  large  soup  bone  with  all 
kinds  of  vegetables  (the  onion  stuck 
with  cloves),  and  allow  to  simmer  five 
hours  and  strain;  add  salt  and  pepper. 
In  soup-tureen  beat  eggs  very  light 
and  add  the  boiling  stock.  Stir  con- 
stantly. Mrs.J.  M.  Merritt. 


/  onion, 

i  c.  cream, 

i  c.  milk, 

i  clove, 

i  tbsp  butter, 

parsley, 

salt  and  pepper. 


i  qt.  milk, 
i  tbsp.  rice, 
'egg, 


3  c.  milk, 

i  c.  cream, 

r  c.  grated  corn, 

i  tbsp.  butter, 

i  egg  yolk, 

i  tbsp.  flour. 


Yz  c.  rice, 

i  qt.  stock, 

ic  cream, 

i  tbsp  butter , 

y2  onion, 

i  stalk  celery, 

/  bay  leaf, 

salt  and  pepper. 


POTATO  SOUP. 

Boil  potato,  onion,  clove  and  parsley 
together  in  enough  water  to  cover. 
When  well  cooked,  put  through  a 
potato  press  and  add  to  milk  and  crearn 
(heated  in  a  double  boiler);  add  butter, 
salt,  celery  salt  and  pepper  to  taste. 
Mrs.  F.  A.  E . 

PUREE  OF  RICE. 

Boil  rice  in  milk  till  done;  season 
with  salt,  pepper,  mace  and  butter. 
Beat  egg  light,  and  slowly  pour  in  the 
hot  milk.  Place  on  fire  again  till  thor- 
oughly hot.  Mrs.  E.  S . 

CREAM  OF  CORN  SOUP. 

Heat  milk  in  double  boiler;  add  grated 
corn  and  cook  twenty  minutes;  press 
through  a  sieve  and  return  to  boiler. 
Rub  butter  and  flour  together  and 
gradually  add  the  soup,  stirring  con- 
stantly until  it  thickens.  Then  add 
cream,  salt  and  pepper.  Last  add  well 
beaten  yolk  of  egg  and  serve  imme- 
diately. 

CREAM  OF  RICE  SOUP. 

Wash  the  rice  carefully;  add  it  to  the 
cold  stock  with  bay  leaf,  onion  and 
celery.  Simmer  slowly  two  hours  and 
press  through  sieve.  Return  to  soup 
kettle,  and  add  cream,  butter,  salt  and 
pepper.  When  it  comes  to  the  boil,  it 
is  ready  to  serve 


/  c.  deans, 

1  shin  bone  of  beef, 
]£  Ib.  bacon, 

2  sticks  celery, 
2  large  onions, 
croutons. 


BEAN  SOUP. 

Put  beans  (dark  red  Mexican  with 
white  eye)  to  soak  over  night,  and  in 
the  morning  boil  till  tender.  Have  a 
stock  made  by  simmering  beef  bone, 
bacon,  celery  and  onions  for  three 
hours.  Mash  beans  through  a  colan- 
der and  add  to  stock ;  season  to  taste 
w^th  salt  and  pepper.  Place  croutons  in 
a  soup-tureen  and  pour  in  the  soup. 
Dried  Lima  beans  used  in  the  same  way 
make  a  very  nourishing  and  savory 
soup.  Mrs.  A.J.Johnston. 

TURKEY  SOUP. 
Take  the  turkey  bones,  cook  for  one 
hour  in  water  enough  to  cover,  strain 
and  stir  in  a  little  of  the  dressing,  a 
beaten  egg  and  a  little  chopped  celery. 
Take  from  the  fire  and  add  butter,  salt 
and  pepper. 

SOUTHERN  GUMBO  SOUP. 

(As  made  by  our  old  Auntie  Mary.) 

Prepare  your  chicken,  crabs,  etc.,  as 
for  soup  or  stew.  Cut  a  slice  of  ham 
into  small  pieces.  Put  tablespoonful  of 
lard  into  an  iron  pot ;  add  one  onion, 
red  pepper  and  salt  to  taste.  Sprinkle 
the  fowl,  etc.,  with  flour,  and  let  it 
remain  until  nicely  browned,  after 
which  put  in  water  as  for  soup.  Let  it 
boil  for  three  or  four  hours.  Just 
before  serving  add  your  filet  (dried  sas- 
safras) or  okra;  thicken  with  this  to 
your  taste  ;  serve  with  rice. 

Mrs.  Ella  P.  Howe. 
8 


X  lb.  can  nut  soup 

stock, 

6l/z  c.  water, 
2%  doz.  ripe  olives , 
4  tsp.  arrowroot, 
2  tsp.  salt. 


NUT  AND  RIPE  OLIVE  SOUP. 

Slice  the  "San  Juan"  ripe  pickled 
olives  and  cook  fifteen  minutes  in  three- 
fourths  of  a  cup  of  water.  Combine  the 
blended  stock  and  cooked  olives,  heat 
to  boiling,  stir  in  the  arrowroot,  let  all 
boil  up  well,  and  salt  and  serve.  The 
nut  soup  stock  may  be  had  at  your 
grocer's,  or  you  can  make  it,  using 
one-half  cup  of  nut  butter,  rubbing  it 
smooth,  adding  water  slowly. 


YI.  c.  nut  butter, 
2  c.  tomato, 
5  c.  water, 
salt  to  taste. 


NUT  AND  TOMATO  BISQUE. 

Rub  the  nut  butter  smooth  with  the 
tomato.  Add  the  water  Heat  to  boil- 
ing, and  add  salt  enough  to  destroy  the 
acid  taste  of  the  tomato — about  four 
teaspoon  fuls. 


i  c.  bran, 
3  pts.  water. 


BRAN  SOUP  STOCK. 
For  every  quart  of  stock  desired  boil 
a  cup  of  wheat  bran  in  three  pints  of 
water  for  two  or  three  hours,  or  until 
reduced  one-third.  This  stock  may  be 
made  the  base  of  a  variety  of  palatable 
and  nutritious  soups  by  flavoring  with 
different  vegetables,  nut  cream,  and 
seasoning  with  salt.  It  is  also  valu- 
able in  giving  consistency  to  any  soup, 
in  the  preparation  of  some  of  which  it 
may  be  advantageously  used  in  place 
of  other  liquid. 


"The  chief  pleasure  (in  eating}  does  not  consist  in 
costly  seasoning  or  exquisite  flavor,  but  in  yourself  .  Do 
not  seek  for  sauce  by  sweating" — HORACE. 

SALADS 

Always  remember  the  great  rule  in  cookery,  and  that 
is  tliat  appearances  are  nine-tenths  of  any  clish.  Garnish 
your  salad  with  pieces  of  lemon,  hard-boiled  eggs,  olives, 
capers,  pirsley,  slices  of  pickle,  and  for  your  fruit  and 
nut  salads  use  slices  of  banana  and  pieces  of  whole  shelled 
walnuts.  The  greatest  thing  for  a  salad-maker  to  remem- 
ber is  that  never  under  any  consideration  should  they 
add  the  dressing  to  the  salad  until  just  before  serving; 
if  they  do,  they  will  find  that  it  has  a  tendency  to  wilt 
the  vegetables,  making  the  salad  a  soft  and  insipid  mass. 

FRUIT  AND  NUT  SALAD. 
Peel    and    cut   the    fruit    into   small 
slices,    add    nuts    (chopped)    and    mix 
with  cream  dressing.     Serve  on  lettuce, 
and  dust  over  a  little  cayenne.     Gar- 
nish  with  slices  of  lemon   and   whole 
i  nuts. 

j        CREAM  SALAD  DRESSING. 

Beat  eggs  to  a  cream;  add  sugar, 
salt  and  mustard.  Let  cream  come  to 
boil,  and  then  slowly  stir  in  the  other 
ingredients.  Cook  until  thick. 


j  navel  oranges, 
5  bananas, 
i  c.  Eng.  walnuts, 
i  c.  cream  salad 
dressing. 


2  eggs, 

y2  c.  sugar, 

2  tsp.  dry  mustard, 

i  tsp.  salt, 

2/$  c.  lemon  juice, 

i  c.  whipped  cream. 


I  Mrs.  F.  A.Johnson. 

EGG  SALAD. 

Bead's  lettuce.  Boil  eggs  and   slice    while    hot.       Cut 

lettuce   (do    not    chop)    and    mix  with 
French  dressing. 


10 


3  tbsp.  vinegar, 
2  eggs, 
butter, 

1  level  tsp.  salt, 

l/2  tsp.dry  mustard, 
y»  tsp.  cayenne, 

2  lemons  (juice  , 
f  onion  i  grated  j, 
parsley. 


POTATO  SALAD. 

(Cooked  Mayonnaise?) 

Potatoes  should  be  boiled  on  the 
morning  of  the  day  salad  is  to  be  used, 
but  not  sliced  until  cold. 

DRESSING. — Heat  vinegar  to  boiling 
in  agate  cup.  Beat  yolks  of  eggs  and 
pour  hot  vinegar  over  them  and  stir 
smooth  ;  return  to  the  agate  cup,  place 
on  fire,  stirring  constantly  until  thick 
(quite  stiff).  Upon  removing  from  the 
fire,  add  lump  of  butter  and  stir.  Into 
a  dry  cup  put  salt,  mustard  and  cay- 
enne. Stir  all  together  dry,  and  squeeze 
into  this  the  juice  of  lemons  and  mix 
with  onion.  Pour  this  over  the  egg 
and  vinegar,  stir  until  smooth ;  then 
add  cream  and  stir  until  dressing  is 
consistency  of  thick  root.  Add  the 
well-beaten  whites  of  eggs  at  the  last, 
and  when  dressing  has  been  poured 
over  sliced  potatoes  and  salad  lightly 
tossed  with  a  fork,  sprinkle  minced 
parsley  over  all.  Celery  root,  chopped 
very  fine,  is  quite  a  pleasant  addition. 
Enough  for  six  persons. 

Mrs.  G.  IV.  Lorenz. 


z  tbsp.  oil, 

i  tbsp.  vinegar, 

i  saltspoon  salt. 


FRENCH  DRESSING. 

Mix    well   together.      You    can   use 
lemon  juice  instead  of  vinegar. 


T  r 


i  egg  yolk, 
oil, 
salt, 
pepper. 


MAYONNAISE  DRESSING. 

Put  the  yolk  in  a  cold  bowl  and  add 
salt  and  mix  well ;  add  oil  drop  by  drop. 
As  soon  as  the  emulsion  is  formed  the 
oil  can  be  added  much  faster.  When 
thick  enough  to  roll  into  a  ball  add 
vinegar  or  lemon  juice,  then  oil  again 
until  the  right  quantity  is  obtained. 
Season  to  taste ;  add  clove  of  garlic  if 
desired. 


apples, 
celery, 
YJ.  c.  chop' d  walnuts 


2  chickens, 

3  bunches  celery, 
2  eggs. 


APPLE  SALAD. 

Select  tart,  juicy  apples,  and  chip. 
Slice  celery  very  thin,  add  walnuts  and 
mix  well.  Pour  over  mayonnaise  dress- 
ing. Garnish  with  lettuce  and  serve 
at  once.  Mrs.  E.  P.  Colgan. 

CHICKEN  SALAD. 
Boil  chickens  and  let  remain  in  water 
until  cold.  Cut  in  dice,  rejecting  skin 
and  fat.  Slice  celery  and  place  all  on 
ice.  Make  rich  cream  with  juice  from 
chicken  and  cream  thickened  with  corn 
starch.  Cook  thoroughly  and  add  the 
well-beaten  yolks  of  eggs.  Remove 
from  fire,  and  when  almost  cold  beat  in 
the  whipped  whites  of  eggs;  beat  with 
a  dover  beater  until  very  light.  Pour 
over  chicken  a  mayonnaise,  and  toss 
thoroughly.  Garnish  with  lettuce,  pour 
over  cream  and  serve. 

Mrs.  E.  P.  Colgan. 


12 


2  tbsp  sugar, 

i  tbsp.  mustard, 
i  tsp.  salt, 

3  eggs, 

4  tbsp.  olive  oil, 

8  tbsp.  milk, 

9  tbsp  vinegar. 


1  lobster, 
lettuce, 
parsley, 

2  eggs. 

Dressing — 

i  egg 

1  tsp  pepper, 

2  tsp.  salt, 

i  tbsp.  mustard, 
'/-,  c.  vinegar, 
YI  c.  cream, 
butter  size  of  egg. 


i  lobster, very  large 
i  small  apple, 
few  pieces  celery, 
i  tsp. grated  onion, 
parsley. 


ORANGE  SALAD. 

Slice  tart  oranges,  add  chopped  wal- 
nuts, pour  over  a  mayonnaise  dressing, 
chill  and  serve.  Mrs.  E.  P.  C . 

COOKED  SALAD  DRESSING. 

Mix  sugar,  salt,  dry  mustard  and 
yolks  of  eggs  together,  and  add  oil, 
milk  and  vinegar.  Put  in  a  saucepan 
to  thicken.  Beat  whites  of  eggs  to  a 
stiff  froth  and  stir  in  well.  Remove 
from  fire  quickly  after  it  thickens  or  it 
will  curdle.  Mrs.  E.  L.  Hawk. 

LOBSTER  SALAD. 

Chop  lobster,  lettuce,  parsley  and 
eggs  (hard  boiled)  fine  and  mix  to- 
gether. Mix  butter,  mustard,  salt, 
pepper,  cream,  vinegar  and  egg  to- 
gether and  put  on  stove  and  allow  to 
thicken,  then  pour  over  chopped  lob- 
ster. Cabbage  may  be  used  in  the 
same  way. 

LOBSTER  SALAD  (For  Six}. 

Cut  lobster  into  cubes,  chop  apple 
and  celery,  mix  well  and  sprinkle 
chopped  parsley  over  all.  Garnish 
with  lettuce ;  serve  with  mayonnaise 
seasoned  with  mixed  mustard,  Worces- 
tershire sauce,  red  pepper  and  salt. 
While  beating  mayonnaise  drop  in  a 
clove  of  garlic  and  remove  as  soon  as 
done.  Mrs.  J.  A.  Moynihan. 


i  tsp.dry  mustard, 
i  tsp.  horseradish, 
juice  two  lemons, 
salt  and  pepper. 


CLAM  SALAD  (Served  on  Ice]. 

Smooth  small  block  of  ice,  with  hot 
iron  making  a  cave  in  center.  Fill 
with  crisp  lettuce  leaves,  hearts  of  ten- 
der celery,  cut  into  small  pieces.  Add 
slices  of  winter  radishes  and  small  raw 
clams.  Season  with  lemon  juice,  horse- 
radish', mustard,  salt  and  pepper.  Place 
on  several  thicknesses  of  cloth  on  deep 
platter,  wreath  with  green  foliage  and 
serve  at  once.  Mrs.  C.  F.  Prentiss. 


1  qt.  chopped  cab- 
bage, 

2>eggs  (yolks), 
Yz  c.  cream, 

2  tsp  olive  oil,    \ 
butter'  size  of  egg, 
il/2  wine-glass  of 

vinegar. 


2  egg  yolks, 

1  tsp.  salt, 

2  tsp.  mustard, 
Yz  tsp.  sugar, 

%  c.  melted  butter, 
%  c.  mild  vinegar, 
%  c.  milk, 
$  tsp.  corn  starch. 


DRESSING  FOR  GOLD  SLAW. 

Mix  eggs,  cream,  olive  oil,  butter 
and  vinegar  together ;  put  over  fire  to 
heat  (not  boil),  then  add  cabbage.  Let 
it  heat  up  well  and  then  set  away  to 
cool.  Celery  chopped  with  cabbage  is 
very  nice. 

SALAD  DRESSING. 

Beat  yolks  light.  Mix  salt,  mustard 
and  sugar  and  add  to  eggs ;  beat  in  the 
butter  a  little  at  a  time,  then  vinegar  a 
little  at  a  time.  Mix  corn  starch  with 
milk  and  add.  Set  on  the  fire  until  it 
comes  to  the  boil,  and  add  a  dash  of 
red  pepper.,  Mrs.  William  Beckman. 


SPECIAL  MAYONNAISE. 

Yolks  of  two  eggs  and  two  cups  of 
El  Dorado  or  San  Juan  pure  olive  oil. 


FRENCH  DRESSING. 

Put  into  a  bowl  one  saltspoonful  of 
salt,  half  a  saltspoonful  of  pepper,  one- 
quarter  teaspoonful  of  onion  juice  and 
one  tablespoonful  of  vinegar.  Mix  well 
and  add  three  tablespoonfuls  of  El 
Dorado  or  San  Juan  olive  oil  slowly. 


6  green  apples, 

iYt  c.  chop' d  celery, 
y2  c.  shelled     . 

walnuts, 
l/z    c      mayonnaise 

dressing. 


2  c.  cold  boiled  lob- 
ster meat, 
/y2  c.  chop'd  celery, 

1  c.  sh reded  lettuce, 
,?  hard-boiled  eggs, 
juice  l/2  lemon, 

j  tsp.  chopped 
parsley, 

2  tsp.  chop' d  capers, 
Yi  )evel  tsp.paprika 
/  c.  mayonnaise. 


2  bunch  <i>atci-- 
cresses, 

large  cucumbers, 
t  C.French  dress* g. 


WALDORF  SALAD. 

Peel  and  core  the  apples,  cut  into 
small  pieces,  add  the  celery  and  nuts, 
mix  with  the  dressing.  Serve  on  let- 
tuce leaf.  This  is  also  very  nice  served 
with  a  French  dressing. 

Emily  Ebert. 


LOBSTER  SALAD. 
Mix    all   the   ingredients,    and 


add 


lastly  the  chopped  whites  of  the  hard- 
boiled  eggs  and  the  mayonnaise.  Serve 
on  lettuce  leaves,  garnished  with  large 
pieces  of  the  lobster  meat,  slices  of 
lemon  and  slices  of  hard-boiled  egg, 
and  the  yolks  of  the  egg  pressed 
through  a  tea  sieve. 

CUCUMBEPv  SALAD. 

Pare  the  cucumbers  and  cut  into  thin 
slices,  cover  with  cold  water  and  let 
stand  for  about  twenty  or  thirty  min- 
utes. Drain  and  add  the  French  dress- 
ing. Garnish  with  the  water-cresses* 
Excellent  served  with  boiled  fish. 


6  large  tomatoes, 
i  c.  chopped  celery, 
large  green  pepper, 
]/i  c  French  dress  'g. 


CELERY  SALAD  (in  Tomato  Cups]. 

Cut  off  the  tops  of  the  tomatoes,  re- 
move the  inside  with  a  silver  spoon, 
chop  the  green  pepper  and  add  to  the 
chopped  celery.  Next  fill  each  tomato 
with  the  celery  mixture,  and  over  each 
tomato  pour  a  little  of  the  French  dress- 
ing. Serve  on  a  lettuce  leaf.  It  is 
very  essential  that  the  salad  should  be 
thoroughly  chilled;  in  fact,  it  is  much 
better  to  serve  the  tomatoes  on  a  bed  of 
lettuce  packed  in  cracked  ice. 


/  cold  boiled  cauli- 
flower divided 
into  small  pieces, 
%  c.  pickled  beets, 
i  c.  mayonnaise. 


Yz  c.  chopped  cold 

boiled  turnip, 
Y$  c.  chopped  cold 

boiled  carrot, 
Y$  c  cold  boiled  beet, 
2  t  sp. chop' d  pars  ley 
i  c.  shredded  lettuce 
YZ  c.  French  dress'' g 


z  bunches  cold 
boiled  asparagus, 

Yz  c.  mayonnaise 
dressing, 

%  c.  shredded 
lettuce. 


CAULIFLOWER  SALAD. 

Cut  the  beets  into  small  dice,  add  to 
the  divided  cauliflower,  mix  with  the 
dressing,  and  serve  on  lettuce  or  grape 
leaves. 

VEGETABLE  SALAD. 

Mix  the  vegetables,  add  the  dressing, 
serve  on  lettuce  leaves,  garnish  with 
pieces  of  the  vegetables  cut  in  fancy 
shapes.  To  be  palatable,  the  salad 
should  be  kept  very  cold. 

ASPARAGUS  SALAD. 

Cut  off  the  tender  tips  of  the  aspara- 
gus, add  the  lettuce  and  the  salad  dress- 
ing, and  then  season  with  paprika  and 
salt.  Some  people  like  a  little  lemon 
juice;  if  it  is  desired,  add  the  juice  of 
half  a  lemon. 


16 


meat  i  large  crab, 
2  heads  lettuce, 
%  c.  special  mayon- 
naise. 


CRAB  MAYONNAISE. 

Chop  the  crab  meat,  add  the  lettuce, 
which  has  been  shredded,  and  the  may- 
onnaise. Serve  on  a  lettuce  leaf  gar- 
nished with  pieces  of  lemon  and  large 
pieces  of  the  crab  meat. 


/  pair  sweetbreads, 
lYi  c.  celery, 
i  c.  shredded  lettuce, 
i  tbsp.  chopped 
parsley, 

1  c.  special  mayon- 
naise, 

2  tbsp.  chopped  San 
Juan  olives, 

%  level  tsp.paprika 
2  hard-boiled  eggs. 


SWEETBREAD  SALAD. 

Clean  and  parboil  the  sweetbread  and 
throw  into  cold  water.  Remove  the  fat 
and  skin,  drain,  put  in  the  ice  box  until 
thoroughly  chilled.  Then  cut  into 
dice,  and  then  add  the  celery,  lettuce, 
parsley,  olives,  and  chopped  whites  of 
the  eggs,  and  blend  with  one  cup  of 
salad  dressing.  Garnish  with  pieces  of 
lemon,  sliced  olives  and  the  yolks  of 
the  hard-boiled  eggs  pressed  through  a 
tea-sieve. 


/  c.  cold  boiled  or 
baked  fish, 

i  head  lettuce, 

l/i  c.  special  mayon- 
naise. 


FISH  SALAD. 

Shred  the  fish,  add  the  lettuce,  which 
has  been  chopped,  and  the  mayonnaise. 
Garnish  with  cold  boiled  beets,  pieces 
of  hard-boiled  egg,  or  slices  of  lemon. 
An  excellent  addition  to  this  salad  is  a 
few  drops  of  Worcestershire  sauce  and 
a  few  drops  of  onion  juice.  This  is  an 
excellent  way  of  using  up  pieces  of  fish 
left  from  luncheon  or  dinner. 


2  c.  Eastern  oysters, 

1  c.  vinegar, 
/  c.  celery, 

2  tsp.  chopped 
parsley, 

Y3  c.  special  salad 

dressing, 
%  level  tsp.paprika 


OYSTER  SALAD. 

Parboil  the  oysters  in  the  vinegar 
until  the  edges  curl,  then  drain,  cool, 
cut  into  small  pieces  and  add  the  vege- 
tables, and,  just  before  serving  the  spe- 
cial salad  dressing,  garnish  with  slices 
of  hard-boiled  egg. 


/  c.  cold  veal, 

2  hard  boiled  eggs, 

y$  c.  chopped  celery, 

1  c.  chopped  lettuce, 

2  lbsp.{  chopped 
olives  or  pickles, 

i  c.  special  salad 

dressing,. 
%  level  tsp.paprika 


i  c.  fresh  or  canned 

shrimps, 
i  c.  chopped  celery, 

1  c. shredded  lettuce, 
3  tsp.  chopped 

parsley, 

2  tsp.  chop^d  capers, 
2  hard-boiled  eggs, 
i  level  tsp  salt, 

i  c.  special  salad 

dressing, 
%  level  tsp.paprika 


3  bananas, 

2  oranges, 

Yt  c. shelled  walnuts 

Yz  c  mayonnaise. 


VEAL  SALAD. 

Mix  the  same  as  the  shrimp  salad. 
Garnish  with  cold  boiled  beets  and 
pieces  of  lemon. 


SHRIMP  SALAD. 

Chop  the  shrimps,  add  the  lettuce, 
celery,  capers,  parsley,  salt  and  paprika, 
and  just  before  serving  add  half  a  cup 
of  special  salad  dressing. 


FRUIT  AND  NUT  SALAD. 

Peel  the  bananas,  cut  the  oranges 
into  small  squares  and  add  to  the 
bananas,  which  have  been  chopped, 
and  then  the  walnuts,  and  then  the 
mayonnaise.  Season  with  salt  and 
paprika,  and  serve  on  a  lettuce  leaf 
garnished  with  sliced  lemon. 


18 


1  large  carrot, 

2  tbsp.  sugar, 

YZ  pt.  green  peas, 
2  cold  boiled 

potatoes, 

2  hard-boiled  eggs. 
Yz  pt.  shredded 

cabbage, 

2  tbsp.  horseradish, 
l/2  pt-  chopped 

green  peppers, 
i  pt.  mayonnaise. 


NAVARRO  SALAD. 

Clean  carrot  thoroughly  and  cut  into 
thin  slices,  and  the  slices  into  strips 
like  straws.  Place  in  a  saucepan  and 
just  cover  with  boiling  water,  to  which 
half  the  sugar  has  been  added.  Cook 
until  tender.  Cook  the  green  peas  in 
the  same  way.  Just  before  removing 
from  the  fire  add  salt  to  both  and  allow 
to  boil  a  minute,  then  drain  and  set 
aside  to  cool.  Cut  potatoes  into  cubes 
and  slice  eggs.  Put  all  together,  with 
cabbage,  horseradish  and  peppers,  into 
a  salad  dish,  and  mix  well  with  one- 
half  mayonnaise,  smooth  the  salad  and 
pour  over  the  remainder  of  dressing, 
and  garnish  with  shredded  cabbage  and 
finely  chopped  peppers. 

Miss  Emily  Ebert. 


FISH 

44  'M aster  ^  I  marvel  how  the  fishes  live  in  the  seaf 
1  Why,  as  men  do  on  land;  the  great  ones  eat  up  the 
little^ones?  " 


2  tbsp.  chopped 

onion, 
i  tbsp.  butter, 

i  egg, 

pepper  and  salt. 


BAKED  FISH. 

Make  dressing  of  bread  crumbs, 
onion,  butter,  beaten  egg,  pepper  and 
salt.  Stuff  fish  and  tie  securely.  Put 
in  pan  with  a  little  hot  water,  lay  pieces 
of  salt  pork  on  top,  season  and  bake, 
basting  very  often. 

Mrs.  L.  McGavigan. 


3  Ibs.  dams, 

i  qt.  tomatoes, 

X  lb.  salt  pork, 

3  onions, 

3  potatoes, 

i  tsp.  black  pepper, 

i  tsp.  thyme. 


CLAM  CHOWDER. 

Chop    all    together    and    boil    three 
hours,  taking  care  not  to  burn. 

Mrs.  L.  McG . 


SMELTS. 

Strip  the  fish  ;  bone  by  cutting  down 
each  side  the  vertebra.  The  vertebra 
will  then  come  off  whole,  leaving  the 
ends  of  all  side  bones  exposed  so  that 
they  can  easily  be  pulled  out.  Rub 
each  fish  with  a  clove  of  garlic,  salt 
and  pepper,  roll  in  flour  and  fry  to  a 
golden  brown  in  hot  olive  oil. 


20 


24  oysters, 

2  eggs, 

2  tbsp.  hot  water. 


2  Ibs.  sea-bass  or 
sturgeon, 

%  loaf  bread, 
J4  lt>;  butter, 
4  eggs, 

cayenne  salt  and  a 

little  lime  juice, 

l/2  pt.  sweet  cream. 


2  egg  yolks, 
i  tbsp.  French 

vinegar, 
parsley, 
i  gill  olive  oil, 
i  tbsp.  French 

mustard, 
salt, 
a  few  gherkins,  or 

capers. 


OYSTERS  FRIED  IN  OIL. 
Drain  oysters  and  dry  *ith  cheese 
cloth.  Dust  with  salt  and  cayenne. 
Beat  eggs  and  add  hot  water.  Dip 
oysters  first  in  bread  crumbs,  then 
quickly  in  egg  and  back  in  the  crumbs. 
Lift  the  oysters  singly  with  the  fingers 
and  place  singly  on  a  board.  Have  oil 
or  lard  smoking  hot.  Place  oysters  in 
wire  basket  (five  or  six  only  at  a  time), 
sink  basket  in  hot  fat  and  cook  until  a 
golden  brown.  Lift  carefully  and  place 
on  brown  paper  in  baking-pan,  and  fry 
the  remaining  quantity.  Garnish  with 
lemon  and  parsley  and  serve  very  hot. 

Mrs.  Rorer. 

FISH  TIMBALL. 

Boil  fish,  shred  (save  water  in  which 
it  was  boiled)  and  remove  bones.  Soak 
bread  in  water  and  squeeze  dry.  Mix 
fish  with  bread,  butter,  eggs,  cayenne, 
salt  and  lime  juice,  and  last  the  cream. 
Beat  very  light  for  half  an  hour.  But- 
ter mold  and  boil  hard  one  hour.  Serve 
very  hot  with  sauce  made  with  water 
fish  was  boiled  in,  and  mushrooms. 
Mrs.  Emil  Steinman. 

TARTER  SAUCE  FOR  SALMON. 
Beat  eggs  and  salt  and  add  oil  drop 
by  drop;    then    add   chopped  parsley, 
mustard,  vinegar  and  capers. 

Mrs.  L.  McGavigan. 


2  tbsp.  butter, 

3  tbsp.  flour  > 
2  c.  milk, 

i  c.  cream. 


SHRIMP  SAUCE. 

Make  a  cream  or  butter  sauce  and 
add  a  large  cupful  of  canned  shrimps. 
Stir  well  and  serve. 

Mrs.  L.  McG . 

CREAMED  CODFISH. 

Soak  codfish  over  night,  and  in  the 
morning  shred.  Rub  butter  and  flour 
together,  and  gradually  add  the  heated 
milk  and  cream.  When  perfectly 
smooth  add  codfish  and  serve  at  once 
on  buttered  toast.  Mrs.  F.  A.  E. 

CREAMED  WHITE  FISH. 

Cream  the  same  as  codfish,  and  just 
before  serving  add  juice  of  half  lemon. 

ESCALOPED  OYSTERS. 

Put  layer  of  oysters  in  bottom  of 
buttered  baking  dish.  Sprinkle  well 
with  cracker  crumbs  and  pepper,  salt, 
and  bits  of  butter  dotted  here  and  there. 
Repeat  until  the  dish  is  filled,  and 
moisten  well  with  milk  or  cream  and 
bake  in  a  quick  oven.  Serve  very  hot. 

STEAMED  SALMON. 

Soak  salmon  (sliced)  in  vinegar  30 
minutes.  Season  each  slice  with  salt 
and  pepper,  place  in  steamer  on  plate 
and  steam  till  thoroughly  done.  Serve 
with  white  sauce. 


22 


WHITE  SAUCE. 
Cook  butter  and  flour  until  perfectly 

2  tbsf).  butler,  .  .    -  -        .....  -• .     -  J 

3  tbsp  jfom •,  smooth.     Add  milk,  a  little  at  a  time, 

-w//>i  and    stir    until    smooth.       Strain    and 

'milk,  cream     serve.     Vary  by  adding  chopped  pars- 
er stock.  iey^  or  capers,  or  hard-boiled  eggs. 


ENTREES 

"The  turnpike  road  to  peoples  hearts,  I  find, 
Lies  through  their  mouths,  or  I  mistake  mankind. 


ioo  oysters, 
2  limes  (juice}, 
i  tbsp.  Worcester- 
shire sauce, 
6  tbsp.  tomato 
catsup, 

1  tbsp.  vinegar, 

2  tsp.  pepper, 
salt,  dash  tobasco. 


2  oz.  butter, 

3  small  onions, 
2  green  peppers, 
salt,  red  pepper, 
i  tomato, 

i  tbsp.  flour, 
%  c.  cream. 


1  tsp.  English 
•  mustard, 

2  tsp.  Parisian 
sauce, 

l/3  tsp.  red  pepper, 
i  tsp.  salt. 


OYSTER  COCKTAILS. 
(For  Six  Persons?) 

Select  small  California  oysters,  mix 
all  together  and  serve. 

Mrs.  /.  D.  Powell. 

CRAB   CREOLE  (For  Six). 

Chop  onions  and  peppers  (without 
seeds)  very  fine  and  put  in  stew-pan 
with  butter,  salt  and  red  pepper.  Stew 
slowly  ten  minutes  and  add  tomato 
(peeled).  Stew  this  until  dissolved. 
Add  flour  mixed  with  cream  and  make 
it  thick  as  drawn  butter.  Put  in  finely 
picked  crab.  Serve  on  toast. 

Mrs.  F.  R.  Dray. 

BRAINS  DEVILED. 

Clean  brains  until  white  by  picking 
off  the  skins  in  cold  water.  Mix  mus- 
tard, Parisian  sauce,  red  pepper  and 
salt  together.  Into  this  mixture  roll 
brains;  then  into  bread  crumbs  and 
fry,  until  brown  on  both  sides,  in  a 
frying-pan.  Over  this  pour  enough 
water  to  make  gravy,  and  boil  about 
ten  minutes.  Thicken  gravy  to  taste 
and  serve  hot. 

Mrs.  William  Beckman. 


24 


Yt  can  tomatoes, 
2  green  peppers, 
i  tbsp.  butter, 
i  large  onion, 
i  c.  cream, 
red  pepper, 
i  crab. 


DEL  MONTE  CRAB. 

Chop  the  green  peppers  and  onion 
fine  and  fry  to  a  light  brown;  add  to- 
matoes. Let  come  to  a  boil  and  strain ; 
add  cream  and  finely  chopped  crab. 
Have  toast  on  hot  platter,  and  pour  the 
mixture  over  it  as  soon  as  heated 
through.  Reserve  a  little  of  tomato 
sauce  to  pour  over  top. 

Mrs.  William  Beckman. 


6  os-  crab  meat, 
2  oz.  bread  crumbs, 
2  eggs  (h'd  boiled), 
Yt  lemon  (juice), 
red  pepper, 
salt. 


i  crab, 
i  tbsp  flour, 
i  tbsp.  butter, 
YT.  c  cream, 
i  c.  milk. 


i  qt.  milk, 

i  small  can  oysters, 

4  tbsp.  flour , 

'  egg, 

i  lemon, 

cayenne,  salt,  mace. 


DEVILED  CRAB. 

Cut  crab  meat  into  small  pieces  and 
add  bread  crumbs,  chopped  egg  and 
lemon  juice.  t  Mix  all  with  a  cream  or 
butter  sauce.  Fill  shells,  smooth  top 
and  sprinkle  with  sifted  bread  crumbs, 
and  bake  in  a  quick  oven  until  a  light 
brown.  Mrs.  William  Beckman. 

CREAMED  CRAB. 

Rub  flour  into  butter;  add  cream  and 
milk  and  season  highly  with  red  pepper, 
salt  and  mace.  Boil  to  thicken,  and  add 
the  finely  picked  meat  of  crab.  Re- 
move from  fire  as  soon  as  thoroughly 
heated.  Mrs.  F.  A.  E .  " 

CREAMED  OYSTERS. 

Heat  milk  (or  half  milk  and  half 
cream)  in  a  double  boiler;  add  mace  and 
the  juice  of  oysters,  and  then  the  flour 
stirred  smooth  in  milk.  Cook  fifteen 
minutes.  Beat  egg  and  mix  with  a 


/  doz.  tortillas 
(bought  at 
tamale  cafe), 

YZ  doz.  red  peppers, 

l/z  onion, 

small  piece  garlic, 

3  /leads  lettuce, 

1  c.  chopped  olives, 

2  c.  grated  cheese, 
6  boiled  eggs 

(chopped'). 


little  of  the  milk,  and  add  slowly  to 
the  rest  of  the  milk.  Add  oysters,  salt, 
cayenne,  lemon  juice  and  butter.  Serve 
immediately.  Mrs.  E.  S—  —. 

ENCHILADAS. 

Remove  veins  and  seeds  from  pep- 
pers, boil  with  onion  and  garlic  until 
soft,  then  press  through  a  colander. 
Cut  lettuce  into  strips.  Make  French 
dressing  and  mix  with  olives  and  eggs. 
Drop  each  tortilla  in  hot  lard,  then  in 
hot  pepper  sauce  (a  minute  in  each). 
Place  on  platter,  and  before  folding  put 
salad  mixture  in  center,  sprinkle  with 
cheese  generously  and  then  fold.  When 
all  are  ready,  pour  the  remaining  sauce 
over  and  keep  hot  until  served. 

Mrs.  L.  C.  Farrar. 


CRAB  A  LA  CREOLE. 

The  following  proportions  are  for  six 
persons : 

i.  Four  good-sized  cooked  crabs. 

(a)  Break  off  and  crack  the  legs  well, 
so  that  the  shell  can  easily  be  removed 
with  fork  and  knife,  or  (horrible  dictu) 
with  the  fingers. 

(b)  Take  out  the  body  of  each  crab 
and  cleanse  it  thoroughly  in  cold  water. 
Then  cut  each  body  in  half,  along   the 
center,    and    cut    each   'half  into    four 
pieces. 

(c)  In  the   back  shell   of  each  crab 


26 


will  be  found  more  or  less  yellowish 
liquor  and  white,  creamy  fat.  Drain 
off  the  liquor  and  throw  it  away,  but 
after  doing  this  scoop  out  the  fat  and 
put  it  in  a  plate  for  future  use. 

(d)  Break  off  about  half  the  back 
shell  of  one  crab  and  roast  it  in  the 
oven  until  brown.  Don't  burn  it. 

2.  Take  a  gallon  or  six-quart  sauce- 
pan and  brown  two  sliced  onions,  me- 
dium size,  in  a  little  butter.  Then 
add  to  the  onions  one  quart  can  of 
tomatoes,  one  green  bell-pepper  sliced, 
or  four  or  five  stalks  of  celery  sliced, 
and  six  cloves.  Let  this  cook  for  about 
fifteen  minutes,  until  the  flavor  is  ex- 
tracted from  the  cloves,  pepper,  or  cel- 
ery. Then  add  the  juice  of  two  large 
lemons,  and  the  rind,  cut  very  thin,  of 
half  a  lemon;  sugar,  one  tablespoon; 
salt,  one  teaspoon ;  tabasco,  twenty 
drops;  Worcester  sauce,  two  table- 
spoons ;  sherry,  one  cup  (or  white  wine, 
one  cup  and  a  half) ;  currie  powder, 
half  teaspoon;  and  the  roasted  crab 
shell  beaten  into  pieces  not  smaller 
than  a  nickel.  Let  this  all  cook  for 
about  fifteen  minutes,  stirring  it  fre- 
quently to  keep  from  burning.  Then 
strain  through  a  colander  and  put 
back  the  strained  sauce  into  your 
saucepan.  Now  add  the  fat  of  the 
crabs,  a  tablespoonful  of  butter  and 
enough  flour  or  corn  starch  to  thicken 
well.  Then  put  in  all  your  cracked 


27 


shank  of  beef , 
pork  rinds, 
2  qts.  water. 


i  tbsp.  olive  oil, 
i  tbsp.  butter. 


and  cut  crab  and  let  the  whole  get 
piping  hot.  Serve  all  the  crab  in  a 
large  bowl,  and  the  portions  in  deep 
plates.  It  will  be  convenient  to  put  on 
the  table  a  large  dish  or  two  for  the 
shells.  C.  L.  Miel. 

HEAD  CHEESE. 

Soak  pork  rinds  over  night  and 
scrape.  Boil  with  shank  of  beef  in 
two  quarts  of  water  until  it  jellies, 
carefully  skimming  off  grease.  Chop 
meats,  salt  and  pepper,  add  full  amount 
of  water  and  set  apart  to  cool. 

CALVES'  BRAINS. 

Soak  in  cold  water  two  or  three 
hours,  then  remove  membrane.  Drain 
or  make  as  dry  as  possible.  Put  oil 
and  butter  in  frying-pan,  add  brains, 
and  cook  slowly  half  an  hour.  The 
above  is  very  nice,  after  frying  in  oil 
half  an  hour,  to  take  out  and  dip  in 
egg,  roll  in  cracker  crumbs  and  fry 
until  brown. 

VEAL  OR  CHICKEN  TERRAPIN. 

Boil  veal  until  tender  (or  use  cold 
roast).  Have  ready  two  hard-boiled 
eggs;  chop  and  add  to  them  Ai  sauce. 
When  sauce  is  done  add  chicken  or 
veal,  and  stir  in  a  small  glass  of  sherry 
wine. 


28 


VEAL  CROQUETTES. 

Mince  fine  one  pint  of  cold  cooked 
veal  and  season  with  salt,  pepper,  half 
a  teaspoonful  of  onion  juice  and  one 
teaspoonful  of  lemon  juice.  Put  half  a 
pint  of  milk  in  the  frying-pan  on  the 
stove.  Mix  two  tablespoonfuls  of  flour 
with  three  of  olive  oil  until  smooth, 
and  stir  into  the  milk  as  soon  as  it 
begins  to  boil.  When  the  sauce  is 
smooth  and  thick  add  the  seasoned 
meat  and  cook  three  minutes.  Beat 
three  eggs  together  and  pour  half  over 
the  cooking  meat.  Take  from  the  fire 
at  once  and  stir  well;  set  aside  to  cool. 
When  cold  form  into  croquettes  about 
the  size  of  an  egg.  Roll  them  in  the 
remainder  of  the  beaten  eggs,  then  in 
bread  crumbs.  Put  in  the  frying- 
basket,  but  do  not  crowd.  Have  hot 
olive  oil  in  the  frying-kettle  about  four 
inches  deep,  and  plunge  the  basket 
with  the  croquettes  into  this  and  cook 
for  two  minutes.  Drain  on  brown 
paper  for  a  minute  and  serve  at  once. 
Any  kind  of  meat  or  fish  can  be  sub- 
stituted for  the  veal. 

SWEETBREAD  CROQUETTES. 

After  parboiling  the  sweetbreads, 
stew  them  slowly  in  a  little  soup-stock 
or  water.  Mix  a  tablespoonful  of  corn- 
starch,  a  cup  of  water,  i  tablespoonful 
of  vinegar,  T  teacupful  of  cream  and  2 


29 


/  chicken, 

3  ripe  tomatoes, 

i  pt.  olives, 

1  pt.  mushrooms, 
/  tsp.  salt, 

2  small  onions, 
spray  of  pot  herbs. 


beaten  eggs.  Put  over  the  fire  and  stir 
until  thick.  Season  with  salt  and  pep- 
per, celery,  nutmeg  and  parsley.  Chop 
the  sweetbreads  very  fine  and  stir  into 
the  above,  and  boil  for  five  minutes. 
Spread  on  a  flat  dish  to  cool,  then  cut 
in  pieces,  roll  in  bread  crumbs  and  fry 
in  hot  olive  oil. 

FRIED  APPLES. 

Pare  and  cut  the  apples  into  eighths 
(being  careful  to  take  out  the  seeds  and 
the  core),  and  dust  lightly  with  flour. 
Heat  some  El  Dorado  or  San  Juan  olive 
oil  in  the  frying-pan,  put  the  apples  in 
and  fry  until  they  are  a  light  brown. 
Drain  off  the  oil,  sprinkle  with  sugar, 
and  pile  on  a  hot  dish.  A  little  cinna- 
mon mixed  with  the  sugar  is  very  nice. 
Brown  bread  buttered  is  very  nice 
served  with  them. 

OLIVE  PATTIES. 

To  a  rich  cream  gravy  add  one  pint 
pitted  Sylmar  olives  and  one  pint  oys- 
ters. Heat  thoroughly  and  serve  in 
patties.  Season  to  taste. 

CHICKEN  SAUTE. 

Stew  chicken  until  it  will  drop  from 
the  bones.  Remove  all  the  meat,  chop 
and  return  to  the  liquor.  Add  toma- 
toes, olives  (chopped),  mushrooms  and 
seasoning,  and  simmer  three  hours. 
Bohemian  Bachelors'1  Club,  N.  Y. 


"No  life  worth  naming  ever  comes  to  good 
If  always  nourished  on  the  self  -same  food" 

GAME 

WILD  DUCK  (Roasied}. 

Prepare  the  ducks  for  use.  In  each 
duck  place  several  slices  of  onion,  cel- 
ery and  some  parsley.  Place  in  drip- 
ping pan,  salt  and  pepper  well,  add  a 
little  water,  put  in  a  very  hot  oven  and 
bake  twenty  minutes.  Serve  very  hot, 
with  lemon  sauce. 

LEMON  SAUCE. 

Juice  of  two  lemons,  tablespoonful  of 
Worcestershire  sauce,  seasoned  very 
highly  with  salt  and  cayenne.  Put 
into  a  mayonnaise  dish,  and  as  you 
serve  each  duck  run  a  sharp  knife 
lengthwise  of  the  duck's  breast  ;  pour 
a  little  of  the  sauce  over.  Serve  on 
very  hot  plates. 

BAKED  QUAIL. 
quail,  Pick,  draw  and   wipe  the  birds   out- 


oysters,  g^e  an(j  inside  with  a  wet  cloth.     Cut 

cracker  crumbs.  ,  ..,-.,,  , 

the  wings  and  neck  off  close  to  the 
body,  but  leave  the  feet  on  for  conven- 
ience in  trussing.  Allow  three  small 
Eastern  oysters  for  each  bird.  Dip 
them  in  melted  butter,  then  in  sea- 
soned cracker  crumbs,  and  put  them  in 
the  bodies.  Draw  the  feet  together  to 
fasten  the  opening.  Rub  the  breast 


with  softened  butter  and  flour  made 
into  a  paste.  If  desired,  pin  a  thin 
slice  of  fat  bacon  on  the  breast.  Place 
the  birds  breasts  up,  and  bake  in  a  hot 
oven  twelve  minutes.  Baste  with  melted 
butter  and  hot  water  every  three  min- 
utes, or  the  meat  will  be  dry.  Serve 
on  toast  and  lettuce. 

Mrs.  IV.  A.  Meyer. 

WILD  DUCK  (Boiled}. 

Prepare  ducks  in  usual  way.  Par- 
boil in  water,  to  which  a  little  soda  has 
been  added,  for  ten  minutes.  Wash 
well  in  clean  hot  water  and  put  back 
into  the  kettle  with  fresh  hot  water. 
Boil  ^  hour ;  season  well  with  a  little 
onion,  salt  and  pepper,  and  boil  another 
hour.  Serve  very  hot  with  lemon. 
Mrs.  Emma  Swain. 


MEATS    AND    SAUCES 

"Hunger  is  the  best  sauce." 


Yz  c.  butter, 

2  tbsp.  flour, 

i  pi.  boiling  water. 


3  tbsp.  finely  chop'd 
(•//c//  in  her  pickles. 


3  eggs. 


%  pt.  vinegar, 

4  tbsp.  chop'd  mint, 

2  tbsp.  sugar. 


2*4.  Ibs.  veal, 
%  Ib.  salt  pork, 
3  rolled  crackers, 
j  tbsp.  pastry 
cream, 

i  egg, 

salt  and  pepper. 


i  heaping  tbsp. 

butter, 

i  heap1  g  tbsp.  flour, 
i  pt.  n,ilk, 
i  tsp.  salt, 


DRAWN  BUTTER. 

Rub  butter  well  into  flour  and  add 
boiling  water, stirring  constantly.  Serve 
immediately. 

PICKLE  SAUCE. 
To  drawn  butter  add  chopped  pickles. 

EGG   SAUCE. 

To  drawn  butter  add  eggs,  hard 
boiled  and  finely  chopped. 

MINT  SAUCE. 

Mix  all  together  and  let  stand  one 
hour  before  using. 

VEAL  LOAF. 

Have  veal  and  pork  chopped  fine  and 
egg  well  beaten.  Mix  all  together  and 
place  in  single  loaf  pan.  Pour  over  a 
few  spoonfuls  of  hot  water  and  bake 
one  hour. 

Mrs.J.  M.Merritt,  Chicago. 

Ai  CREAM  SAUCE  (For  Meats}. 

Stir  flour  and  butter  over  fire  until 
they  bubble,  then  gradually  stir  in 
milk  very  slowly  to  avoid  lumps.  Vary 


33 


•4  t^p.  pepper, 

'4  tsp.  nutmeg  or 
mace . 


the  above  by  adding  different  season- 
ing, such  as  tablespoonful  sherry  wine, 
cayenne,  parsley,  green  peppers,  onion 
(chopped)  or  bread  or  cracker  crumbs. 

Mrs.  E.  S . 


2  02.  butter, 
Yi  oz.  flour, 
%  gill  cream, 
2  eggs,  salt. 


CREAM  SAUCE. 

Rub  butter  and   flour  together  and 
add  well-beaten  eggs,  cream  and  salt. 

CAPER  SAUCE. 

Make  cream  or  butter  sauce  and  add 
two  tablespoonfuls  of  chopped  capers. 


2  tbsp.  flour, 

i  tsp.curry  pou'der, 

Yt.  c  butter, 

i  pt.  boiling  water, 

i  small  onion, 

salt  and  pepper. 


CURRY  SAUCE. 

Cut  the  onion  fine  and  fry  in  butter. 
Add  flour  and  curry  pow4er,  salt  and 
pepper,  and  pour  in  water.  Let  it  sim- 
mer ten  minutes  and  strain. 


j-;c  rump  beef. 

1  can  tomatoes, 
salt. 

ft  r.  oil, 

2  onions. 

,'  A'  rccn  peppers, 
i  clore  of  garlic. 


POT   ROAST. 

Trim  off  all  the  fat  and  put  in  a 
kettle  with  tomatoes  and  salt.  Into  a 
frying-pan  pour  oil ;  add  peppers,  onion 
and  garlic,  chopped  fine.  Cook  until 
brown,  and  add  to  meat  and  tomatoes. 
Cook  three  hours.  Cook  macaroni  in 
a  separate  kettle  twenty  minutes.  Put 
into  a  large  dish  and  pour  over  it  the 
sauce  from  meat,  and  add  grated  cheese. 
Mix  well  and  serve  hot. 

Mrs.  L.  McG . 


34 


./  tomatoes, 
i  onion, 
3  peppers, 
i  dove  garlic, 
salt,  butter,  pepper, 
Worcester  sauce. 


i  beef  tongue, 

'  egg, 

tracker  crumbs. 


*/i  doz. sweetbreads, 

1  egg, 

i  c.  cream, 


PORK  CHOPS. 

If  chops  are  very  fat,  remove  all  but 
a  quarter  inch  of  fat ;  season  with  salt 
and  pepper.  Fry  chops  and  portion  of 
removed  fat  brown.  Afterward  pour 
boiling  water  over  chops,  adding  half  a 
teaspoonful  of  mustard.  Simmer  for 
three-quarters  of  an  hour.  Make  paste 
of  tablespoonful  of  flour  and  thin  with 
a  cup  of  milk.  Pour  paste  over  chops, 
boiling  five  minutes,  adding  a  small 
wine-glass  of  sherry  just  before  remov- 
ing. Mrs.  /.  /.  Keegan. 

SPANISH. 

Chop  up  fine  and  cook  well. 

Mrs.J.  D.  Powell. 

BAKED  TONGUE. 

Boil  tongue  one  hour  (not  hard)  and 
add  salt.  Boil  another  hour.  Take 
up  and  skin,  removing  all  rough  parts. 
Beat  egg  and  roll  tongue  in  egg  and 
cracker  crumbs.  Lay  in  pan  and  sea- 
son well  with  salt  and  pepper.  Add 
one  pint  of  water  in  which  it  has  been 
boiled,  and  bake.  Baste  well  while 
baking,  and  serve  with  a  good  gravy  or 
cream  sauce.  Mrs. .  L.  McGavigan. 

SWEETBREADS. 

Scald  sweetbreads  in  salt  water;  take 
out  the  stringy  parts.  Leave  a  few 


35 


a  little  flour, 
truffles, 
parsley, 
salt,  pepper. 


moments  in  cold  water,  then  dry  and 
roll  in  egg  and  bread  crumbs.  Fry 
brown  in  butter.  To  gravy  add  a  little 
flour,  a  few  truffles,  parsley,  salt,  pep- 
per and  cream.  Pour  over  sweetbreads 
and  serve  hot.  Mrs.  L.  McG . 


CHRISTMAS  DISH. 

Cover  the  bottom  of  a  pudding  dish 
with  fine  bread  crumbs,  lay  on  bits  of 
butter,  then  a  layer  of  cold  boiled  eggs, 
sliced ;  then  a  layer  of  cold  turkey  or 
chicken,  cut  fine.  Add  pepper  and 
salt.  Repeat  until  the  dish  is  full. 
Cover  with  bread  crumbs  and  moisten 
cream  or  milk  and  bake. 

Mrs.  E.  S . 


kidneys, 
i  onion, 
salt, 
pepper, 
parsley, 
-}/-i  lemon. 


KIDNEY  SAUTE  WITH  WINE. 

Cut  kidneys  into  slices  and  cook  ten 
minutes  in  a  frying-pan  in  drippings 
(or  oil).  Take  up  and  lay  on  a  hot- 
water  dish,  covering  closely.  Add  to 
the  drippings  in  the  pan  a  little  gravy 
(beef  will  do)  or  a  little  soup.  Season 
with  chopped  onion,  parsley,  salt  and 
pepper,  and  thicken  with  browned  flour. 
Boil  up;  add  a  glass  of  good  wine  and 
juice  of  lemon.  Pour  over  the  kidneys 
and  set  in  boiling  water  five  minutes. 
If  kidneys  are  cooked  too  long  they 
toughen.  Mrs.  L.  McG—  —. 


il/2  c.  chopped  meat, 

j  potatoes, 

iy-t  c.  rice  (cold, 

boiled), 
i  c.  tomatoes, 
i  tbsp.  butter. 


CORNED  BEEF  A  L'lTALIENNE 

Chop  cold  corned  beef  and  cold  boiled 
potatoes  fine.  Put  butter  in  frying- 
pan,  drop  in  a  clove  of  garlic,  add  to- 
matoes and  cook  five  minutes.  Remove 
garlic  and  add  cold  rice,  potatoes  and 
meat.  Season  with  salt  and  cayenne. 
Serve  on  toast. 


PRESSED   CHICKEN. 

Boil  one  or  two  chickens  in  a  quan- 
tity of  salted  water.  When  thoroughly 
done  take  the  meat  from  the  bones, 
keeping  the  light  and  dark  separate. 
Chop  fine  and  season  well.  Put  in  a 
pan  a  layer  of  dark  meat,  then  a  layer 
of  light  meat.  Pour  over  the  liquor, 
which  should  be  about  a  cupful.  Press 
with  a  small  weight,  turn  out  when 
cold,  and  cut  into  thin  slices. 


.SMOTHERED   CHICKEN. 

Split  a  tender  chicken  down  the 
back,  after  it  has  been  plucked,  singed 
and  wiped  with  a  wet  towel.  Season  it 
with  salt  and  pepper,  and  put  in  a 
dripping-pan  in  the  oven,  with  one  cup- 
ful of  hot  water,  and  cook  until  tender. 
Mix  two  tablespoonfuls  each  of  El 
Dorado  or  San  Juan  olive  oil  and  flour 
to  a  smooth  paste,  and  spread  over  the 
chicken  as  soon  as  it  begins  to  brown. 
After  the  oil  and  flour  have  been  placed 


37 


/  pi.  Span  is Ji 

shelled  peanuts, 
i  tsp.  salt, 
i  c.  strained  tomato 

juice. 


i  c  granola, 

1  Ib.  pro  lose, 

2  tsp.  nut  butter, 
l/i  c.  tomato, 

Vi  tsp.  salt, 
X  tsp.  sage, 
%  c.  water, 
Y%  tsp.  mint. 


on  the  chicken,  baste  it  every  ten  min- 
utes with  the  drippings  in  the  pan. 
When  the  chicken  is  tender,  take  out 
of  the  pan,  and  keep  it  hot  while  making 
the  gravy. 

BAKED  PEANUTS. 

Blanch  the  nuts  by  roasting  slightly 
in  oven  and  by  rubbing  in  bag,  or  by 
sifting  through  a  coarse  colander.  Boil 
one  hour  in  three  pints  of  water.  Put 
in  baking  dish  with  tomato  and  salt 
and  bake  in  slow  oven  at  least  four 
hours.  More  nutritious  than  beef,  and 
may  be  used  as  a  foundation,  taking 
the  place  of  meats,  for  all  manner  of 
vegetarian  roasts,  croquettes,  salads,  etc. 

VEGETARIAN  ROAST. 

Mix  together  the  granola,  chopped 
protose,  nut  butter,  rubbed  smooth  with 
the  strained  tomato.  Season  with  salt, 
sage,  mint,  etc.  Press  into  a  brick- 
shaped  tin  and  bake  in  a  moderate  oven 
about  one  hour,  or  until  dry  enough  to 
slice  nicely.  Serve  with  lentil  gravy. 
Mashed  baked  peanuts  may  be  used  in 
place  of  the  protose  and  nut  butter. 


"A  fig  for  your  bill  of  fare;    shoiv  me  your  bill  of 
company" — SWIFT. 

VEGETABLES 

GREEN  PEPPERS  (Fried). 

Slice  peppers  crosswise,  remove  seeds 
and  lay  in  cold  water  twenty  minutes. 
Dry,  season  with  salt,  dip  in  flour  and 
fry  until  slightly  brown  in  olive  oil. 
Very  nice  with  steak  or  chops.' 


6  oz.  macaroni, 
6  oz.  grated  cheese. 


MACARONI  AND  CHEESE. 

Break  macaroni  and  boil  in  salted 
water  twenty  minutes,  and  drain.  Put 
layer  in  buttered  baking  dish,  then  a 
layer  of  macaroni  and  repeat.  On  top 
place  cheese  generously  and  bits  of 
butter.  Pour  over  milk  enough  to 
cover,  and  bake  45  minutes 

BOSTON  BAKED  POTATOES. 

Pare  potatoes  and  slice  thin.  Have 
baking  dish  buttered,  put  in  layer  of 
potatoes,  sprinkle  with  butter,  salt  and 
pepper;  then  another  layer,  and  so  on 
until  dish  is  full.  Cover  with  milk  or 
cream  and  bake  i^  hours. 

"Mrs.  L.  McG . 


9  green  peppers, 
1%.  c.  cold  boiled 
rice, 


STUFFED  PEPPERS. 

Chop    fine    the    onion    and    parsley, 
melt    the    butter   and   mix  all   the   in- 


39 


%  c.  chopped  cold 

meat, 

i  salt  spoon  salt, 
cayenne, 
i  onion, 

1  tbsp  parsley, 

2  tbsp.  butter. 


gradients  together.  Parboil  the  pep- 
pers about  five  minutes,  stuff  and  place 
in  pan.  Over  all  pour  a  few  table- 
spoonfuls  of  stock,  gravy  or  hot  water. 
Bake  until  tender,  but  not  broken. 


/  c.  hot  water, 
2  c.  beans, 
i  c.  grated  cheese, 
i  tbsp.  lard. 
Chile  sauce, 
salt  and  pepper, 
sauce  to  be  made 
from  •  red  pepper. 


FRIJOLES  (Spanish  Beans}. 
Boil  beans  until  soft,  drain  and  put 
in  skillet  which  contains  hot  lard  and 
fry,  pressing  a  few  beans  to  thicken 
the  gravy.  Add  hot  water,  and  when 
bubbling  put  in  cheese  and  seasoning. 
Stir  until  cheese  dissolves. 

Mrs.  L.  C.  Farrar. 


Y2  lb.  macaroni, 
i  tsp.  extract  beef, 

1  c.  hot  water, 

J^  c.  dried  mush- 
rooms, 

l/t  c.  grated  Par- 
mesian  cheese, 

2  tbsp.  lard, 
salt  and  pepper. 


MACARONI  A  L'lTALIENNE. 

Boil  the  macaroni.  Soak  mushrooms 
in  half  the  hot  water  and  dissolve  the 
extract  of  beef  in  the  other  half.  Rub 
saucepan  with  garlic,  put  in  lard  and 
place  on  the  stove.  When  heated  add 
extract  and  mushrooms.  Drain  maca- 
roni, put  layer  in  bottom  of  a  dish, 
cover  with  cheese,  another  layer  of 
macaroni,  then  cheese.  Over  all  pour 
the  sauce  and  mix  with  silver  fork. 


6  tomatoes, 

1  c.  boiled  rice, 

2  green  peppers, 
l/2c.  chopped  ham, 
salt  and  pepper. 


TOMATOES  A  LA  CREOLE. 

Scoop  out  the  insides  of  the  tomatoes. 
Chop  peppers  (without  seeds)  and  ham 
in  a  Sterling  chopper  and  add  the  rice. 
Fill  the  tomatoes  with  the  mixture, 
dust  over  the  top  of  each  one  a  little 


40 


cayenne,  and  on  the  top  of  each  one 
place  a  small  piece  of  butter.  Bake  20 
minutes. 


/  c.  rice, 
2  c.  hot  water, 
y2  c.  tomato  juice, 
i  tbsp.  lard, 

r  and  salt. 


TOMATO  RICE. 

Fry  rice  (raw)  for  three  or  four  min- 
utes in  hot  lard,  with  a  few  slices  of 
onion,  and  stir  constantly.  Pour  hot 
water  and  hot  tomato  juice  over  it  and 
boil  slowly  until  it  is  done. 

Mrs.  L.  C.  Farrar. 


SCALLOPED  POTATOES. 

Pare  potatoes  and  slice  thin ;  pare 
onions  and  slice  thin.  Butter  a  baking 
dish,  put  a  layer  of  potatoes  and  layer 
of  onions ;  salt  and  pepper.  Repeat 
until  dish  is  almost  full.  Cover  with 
milk  or  cream  and  bake  till  done. 


BAKED  BEETS. 

Bake  beets  until  well  done,  peel,  cut 
in  thin  slices  and  serve  with  plenty  of 
butter,  salt  and  pepper. 


parsnips, 
2  eggs, 

butter,  salt,  pepper 
and  flour. 


PARSNIP  BALLS. 

Boil  parsnips  in  salted  water  until 
very  tender.  Mash,  season  with  salt, 
pepper  and  butter.  Add  a  little  flour 
and  well-beaten  eggs.  Mold  into  small 
balls  and  fry  in  butter. 


/  qt.  beans, 
i  pt.  pickled  San 
Juan  ripe  olives. 


i  qt.  beans, 

3  tbsp.  olive  oil, 
San  Juan  or  El 
Dorado  brands. 


1  ql.  beans, 

2  tbsp.  peanut  or 
almond  butter. 


POTATO  BALLS. 

Stir  mashed  potatoes  with  a  beaten 
•egg.  Season,  make  into  balls,  roll  in 
flour  and  fry  in  lard  or  butter. 

BAKED  BEANS. 
(With  Pickled  Ripe  Olives^ 

Soak  beans  in  cold  water  over  night. 
Put  them  to  cook  in  fresh  water  and 
simmer  gently  until  the}'  are  tender, 
but  not  broken.  Let  them  be  quite 
juicy  when  taken  from  kettle.  Chop 
finely  the  olives.  Put  the  beans  and 
chopped  olives  in  alternate  layers  in  a 
baking  dish;  cover  with  the  juice,  add- 
ing one  cup  of  strained  tomato  juice. 
Bake  in  slow  oven  at  least  three  hours. 
Salt  and  season  to  taste. 

BAKED  BEANS. 
(With  Olive  Oil}. 

Prepare  and  cook  the  beans  as  di- 
rected above,  adding  San  Juan  or  El 
Dorado  olive  oil  in  place  of  chopped 
olives. 

BAKED  BEANS. 
( With  Peanut  or  Almond  Cream} 
Prepare  and   cook   the  beans   as  di- 
rected above,  adding  the  nut  cream  in 
place  of  the  chopped  olives.  Prepare  the 
nut  cream  by  rubbing  nut  butter  smooth, 
adding  water  slowly  until  of  the  desired 
consistency. 


FRENCH  FRIED  POTATOES. 

Pare  half  a  dozen  potatoes  of  medium 
size.  Cut  them  in  two  lengthwise,  and 
then  separate  each  part  into  three  parts, 
cutting  the  length  of  the  potato.  Let 
them  stand  in  ice  water  for  an  hour  or 
so,  and  then  wipe  dry  with  a  towel. 
Put  about  four  inches  of  El  Dorado  or 
San  Juan  olive  oil  into  the  frying- 
kettle,  and  have  it  very  hot.  Put  the 
potatoes  into  the  frying-basket  and 
lower  this  slowly  into  the  hot  oil,  rais- 
ing it  a  little  whenever  there  is  danger 
of  oil  rising  to  the  top  of  the  pan. 
Nearly  all  the  steam  will  pass  away  in 
about  half  a  minute.  Cook  the  pota- 
toes for  about  ten  minutes,  being  care- 
ful not  to  let  them  get  too  brown.  Lift 
the  basket  from  the  hot  fat  and  set  on 
a  plate.  Dredge  the  potatoes  with  salt, 
then  shake  well  and  serve  immediately. 


43 


"Excess  of  any  habif,  food  or  thing  is  intemperance" 
'*  The  character  of  all  kinds  of  growth  is  largely  deter- 
mined by  the  character  of  the  material  upon  ivhich  it 
feeds." 


i  tbsp.  sugar, 

/  tsp.  salt, 

yi  cake  compressed 

yeast, 
i  pt.  milk, 
flour. 


i  pt.  buttermilk^ 
i  pt.  cornmeal, 
i  tsp.  bak'g powder ; 
i  tbsp.  lard  or 

butter, 
3  eggs,  salt. 


%  pi.  mush  or 

small  hominy, 
i  tbsp.  butter, 
3  eggs, 
j  pt.  milk, 
salt. 


MILK  BREAD. 

Scald  milk,  and  when  lukewarm  add 
gradually  one  pint  of  flour  and  yeast 
dissolved  in  a  little  lukewarm  water, 
beating  constant!}7,  and  beat  until  bub- 
bles come  to  the  top;  then  add  suffi- 
cient flour  to  form  a  dough.  Take  this 
on  the  board  and  knead  thoroughly 
until  it  loses  its  stickiness  and  is  soft 
and  elastic.  Put  into  the  bread  bowl, 
cover  and  let  stand  over  night.  Next 
morning  cut  into  loaves,  mold  and  put 
at  once  into  guard-pans.  Brush  over 
the  top  lightly  with  good,  sweet  lard ; 
cover  and  stand  in  a  warm  place  until 
it  has  doubled  its  bulk.  Bake  in  a 
moderate  oven. 

Miss  Elizabeth  Adams. 

CORN  MUFFINS. 

Mix  all  together  and  bake  in  muffin 
tins.  Mrs.  E.  P.  Howe. 


WAFFLFS. 
Mix   with   enough   flour  to   make  a 


thin  batter. 


Mrs.  E.  P  Howe. 


44 


i  qt.  light  sponge, 
5  eggs. 


CRUMPETS. 

Take  sponge  from  your  bread,  break 

eggs  in  one  at  a  time,  beat  light  and 

add  milk-warm  water  until  a  batter  as 

thin  as  for  buckwheat  cakes  is  formed. 

Mrs.  E.  P.  Howe. 


i  qt.  flour, 

1  c.  cream, 

2  tsp.  bak 'g powder, 
2  eggs, 

salt, 
milk. 


i  qt.  flour, 
\Yz  tsp.  baking 

powder, 

%  c.  pastry  cream, 
salt, 
milk. 


i  qt.  flour, 

1  tsp.  bak^g  powder, 

2  tbsp.  butter, 
i  tbsp.  lard, 
pinch  of  salt, 
milk. 


butter, 

crackers, 

cheese, 

salt, 

pepper. 


WAFFLES. 

Sift  baking  powder  with  flour;  add 
well-beaten  eggs,  cream,  salt  and  enough 
milk  to  make  the  right  consistency  to 
spread  in  the  waffle-iron  well. 

Mrs.  F.  A.  Edinger. 

CREAM  BISCUITS. 

Sift  flour,  baking  powder  and  salt 
together;  add  cream  and  milk  enough 
to  make  a  soft  dough.  Knead  lightly 
with  the  tips  of  fingers  one  minute.  Cut 
with  very  small  cutter  and  bake  in 
quick  oven.  Mrs..  F.  A.  Edinger. 

TEA  BISCUITS. 

Mix  all  together  quickly  and  bake  in 
a  quick  o'ven.  Mrs.  E.  S. 

CHEESED  CRACKERS. 

Butter  crackers  and  place  in  large 
dripping-pan ;  sprinkle  heavily  with 
grated  cheese ;  salt  and  red  pepper  to 
taste.  Put  in  oven  until  hot. 

Mrs.  F.  A.  E. 


45 


i  large  potato \ 
i  qt.  flour, 
\yt  tsp.  baking 

powder, 
salt. 


POTATO  BISCUIT. 

Sift  flour,  baking  powder  and  salt. 
Put  potatoes  through  press,  add  to  flour 
and  mix  with  milk  to  a  soft  dough. 
Bake  in  a  quick  oven.  Mrs.J.  A.  M. 


^Yz  c.  corn  meal, 
i  %.  c.  rye  meal, 
i  c.  graham  flour, 

1  c.  molasses, 

3  c.  sour  milk, 

2  c.  water, 

3  tsp.  soda. 


1  c.  molasses, 

2  c.  sweet  milk, 
2  c .  corn  meal, 

i  c.  graham  flour, 
i  c.  white  flour, 
i  tsp.  soda,  salt. 


\Yz  c.  white  corn 

meal, 
y2  c.  flour, 
2  tbsp.  sugar, 
#  tsp.  salt, 
Yt  c  sweet  cream, 
%  c.  sweet  milk, 
2  tsp.  bak  'g powder. 


i  c.  flour, 
i  c.  corn  meal, 
i  c.  graham  flour, 
i  c.  syrup  or 
molasses, 
i  c.  sweet  milk, 

i  egg , 

%  tbsp.  butter, 
Yt  tsp.  salt, 
i  tsp.  soda. 


BOSTON  BROWN  BREAD. 

Mix  thoroughly  and  steam  four  or 
five  hours,  then  bake  fifteen  minutes. 

Mrs.  C.  F.  P. 


BROWN  BREAD. 

Mix  nil  together  well  and  steam  in 
small  round  cans  (chocolate  cans  are 
best)  three  hours.  Mrs.J.  M.  Quire. 

WHITE  CORN  BREAD. 

If  sour  cream  is  used,  add  to  it  one- 
half  teaspoonful  of  soda,  not  omitting 
baking  powder.  Bake  in  shallow  but- 
tered panx  in  hot  oven. 

Jennie  A.  McConnell. 

BOSTON  BROWN  BREAD. 

Mix  well.  Add  the  soda  last  dis- 
solved in  a  little  warm  water.  Stir  the 
whole  mixture  thoroughly.  Pour  in  a 
tin  well  greased,  cover  and  steam  for 
three  hours.  Mrs.  Mary  E.  Ackley. 


46 


An  Original  Way  to  Use  Stale  Bread. 
Very  Good. 

For  a  small  family  make  a  "one-egg 
batter,"  using  no  sugar.  Have  the 
bread  sliced,  dip  into  the  batter,  which 
must  be  thick  enough  to  remain  on  the 
bread  when  lifted  out,  and  fry  in  deep, 
hot  fat.  They  puff  up  like  doughnuts, 
but  the  bread  loses  itself  in  the  cooking. 
Serve  with  maple  syrup  or  powdered 
sugar.  Mrs.  S.  B.  Slight. 


2  c.  flour, 

^t  tsp.  salt, 

2  tsp.  bak  'g powder, 

1  pt.  sweet  milk, 

2  eggs, 

i  tbsp.  sugar, 
butter  size  walmit. 


BREAKFAST  GEMS. 

Sift  flour,  salt  and  baking  powder 
together.  Into  the  milk  drop  the  eggs 
and  sugar  and  beat  quickly;  then  add 
half  the  flour  and  melted  butter;  beat, 
and  add  the  remainder  of  flour.  Bake 
in  well-larded  gem  pans  in  a  quick 
oven.  Mrs.J.  T.  Martin. 


CAKES 

"Behind  the  nutty  loaf  is  the  mill-wheel;  behind  the 
mill  is  the  wheat-field;  on  the  wheat-field  rests  the  sun- 
light; above  the  sun  is  God." 


y,.  c.  butter, 
i  c.  sugar, 
4  eggs, 

1  c.  milk, 

3  c.  flour, 
lemon  extract, 

2  tsp.  bak'g  powder. 

Y-L  c.  water, 
butter  size  walnut, 
2  lemons, 

4  tart  apples, 
i  c.  sugar, 

i  tbsp.floiir, 
i  egg- 


1  c.  sugar, 
%  c.  butter, 

3  eggs, 

2  c.  flour, 
i  c.jam, 

i  tsp.  soda, 

i  tsp.  cinnamon, 

4  tsp.  cloves, 
•y2  tsp.  nutmeg, 

4  tbsp.  sour  milk. 


i  c.  sugar, 

1  tbsp.  vinegar, 
4  tbsp.  water, 

2  egg  ivhites. 


APPLE  CAKE. 

Cream  butter  and  sugar,  then  add  the 
yolks  of  eggs,  then  the  milk  (a  little 
at  a  time),  flavor,  and  lastly  the  well- 
beaten  whites  of  eggs  and  flour  (in 
which  baking  powder  has  been  sifted). 

FILLING. — Pare  and  grate  apples, 
grate  the  yellow  of  one  lemon,  mix 
sugar  and  flour  and  beat  well  into  the 
egg.  Add  all  to  the  water  and  let  boil 
fifteen  minutes,  stirring  constantly. 
When  cool  spread  between  layers  and 
frost  the  top  with  one  tablespoonful  of 
milk,  thickened  with  powdered  sugar. 
Miss  Emily  Ebert. 

JAM  CAKE. 

Mix  in  order  named  and  bake  in 
layers. 


FILLING. — Mix  sugar,  vinegar  and 
water,  and  boil  until  it  will  taffy.  Pour 
into  the  well-beaten  whites  and  beat 
until  cold,  then  spread. 

Miss  Emily  Ebert. 


48 


i  c.  milk, 

1  c.  butter, 

2  c.  sugar, 

3  c,  flour, 
3  eggs, 

1  c.  chop'd  walnuts, 

2  tsp.bak'g powder, 
2  tsp.  lemon  ext. 


LA  LAURITA  NUT  CAKE. 

Cream  butter  and  sugar  and  add  the 
eggs,  well  beaten.  Sift  baking  powder 
with  flour;  add  milk,  flour,  walnuts  and 
lemon.  Mrs.  William  Beckman. 


1%  c  brown  sugar, 
YZ  c.  butter, 
y*  c.  milk, 

1  tbsp.  chocolate, 

2  eggs, 

\%  c.  flour, 

i  tsp.  bak^g  powder. 


DEVIL  CAKE. 

Cream  butter  and  sugar,  beat  in  the 
eggs,  then  add  the  other  ingredients, 
flavor  and  bake  in  layers. 


i  c.  sugar, 
i  tbsp.  chocolate, 
%  c.  milk, 
i  tbsp.  butter. 


FILLING.  —  Mix  sugar  and  chocolate 
and  then  add  milk.  Boil  together  until 
it  will  cream  ;  take  from  stove,  add 
vanilla  and  tablespoonful  of  butter  (not 
melted),  and  beat  until  cool  enough  to 
spread  well.  Miss  Bertha  Groth. 

WALNUT  WAFERS. 
Mix  all  together  well  and  drop  one- 

&  r     _ 

nali  teaspoontul  of  the  batter  at  a  time 
f    it  ^n  §reased  Pan»  leaving  space  between. 

ic.  chop  W  walnuts.  MrS.J.  D.  Powell. 


1  c.  sugar, 

2  tbs.  syrup, 


6  eggs, 

%  c.  butter, 

i  c.  sugar, 

1  c.  flour, 

2  tsp.  bak'g powder. 


CAKE. 

Mix  and  beat  well. 

Mrs.J.  D.  Powell. 


49 


X  c.  butter, 
i  c.  sugar, 

1  tbsp.  brandy, 

2  eggs, 

I  tsp.  cinnamon, 
X  tsp.  cloves, 
y*  tsp.  soda, 
i  c.  raisins, 
salt. 


SPICED  COOKIES. 

Chop  the  raisins,  dissolve  the  soda 
in  a  little  water,  and  mix  all  the  ingre- 
dients together.  Add  enough  flour  to 
make  a  very  soft  dough  (the  softer  the 
better),  and  roll  thin,  cut  and  bake 
quickly.  Mrs.  F.  A.  E. 


1  c.  butter, 

2  c.  sugar, 
6  eggs, 

2  c.  flour, 

1)4  £•  chocolate, 

3  tsp.  bak  'g powder, 
i  c .  milk, 

i  c. grated  almonds, 
i  tsp.  cinnamon, 
vanilla. 


T^Yt  c.  sugar, 
ft  c.  milk, 
butter  size  of  egg. 


DARK  CAKE. 

Cream   butter   and    sugar,    mix 
together  and  bake  in  layers. 


all 


FILLING. — Boil  milk  and  sugar  seven 
minutes,  remove  from  stove,  add  butter 
and  vanilla  and  beat  well. 

Mrs.  G.  W.  Scott. 


i  c.  sour  milk, 
i  c.  brown  sugar, 
i  c.  molasses, 

1  egg, 

%.  c.  raisins, 
i  tbsp.  butter, 
i  level  tsp.  soda, 
Yt  tsp.  ginger, 
i  tsp.  cinnamon, 
i  tsp.  cloves, 
i  tsp.  allspice. 


GINGER  CAKE. 

Mix  butter,  sugar  and  egg ;  then  add 
molasses,  milk,  raisins,  soda,  spices, 
and  enough  flour  to  make  the  consist- 
ency of  layer  cake.  Bake  in  shallow 
pan.  Mrs.J.  M.  Merritt. 


%  Ib.  butter, 

YZ  Ib.  sugar, 

YZ  Ib.  potato  flour, 

3  eggs, 

flavor. 


POTATO  FLOUR  CAKE. 

Cream  the  butter;  add  by  degrees 
the  flour;  add  the  sugar  mixed  with 
yolks  of  eggs;  lastly,  the  well-beaten 
whites  and  flavoring.  Put  into  the 
oven  immediately;  if  allowed  to  stand 
it  will  become  heavy.  Put  a  well- 
greased  paper  in  pan,  and  do  not  re- 
move the  cake  until  it  is  perfectly  cold. 
Mrs.  E.  P.  Howe. 


2  c.  sugar, 
2  c.  milk, 

2  tbsp.  butter, 
6  eggs, 

3  tsp.  bak'g  powder. 


BREAKFAST  DOUGHNUTS. 

Mix  all  together  with  flour  to  form  a 
soft  dough,  spice  to  taste  and  fry  in 
hot  lard.  Mrs.  E.  P.  Howe. 


i  c.  brown  sugar, 

1  tbsp.  butter, 

2  eggs, 

2  tsp.  bak  'g  powder, 
iYz  c.  rolled  oats, 
vanilla. 


ROLLED  OATS  WAFERS. 

Dry  rolled  oats  in  oven.     Mix  butter 
and  sugar,  then  eggs  and  baking  pow- 
der, and  fold  in  the  rolled  oats  ;  flavor. 
Miss  Bertha  Groth. 


3  tbsp.  butter, 

2  c.  sugar, 
5  egg  yolks, 

3  egg  whites, 

1  c.  cold  water, 
3  c.  flour, 

2  even  tsp.  baking 
powder, 

flavor. 


BANANA  CAKE. 

Cream  butter  and  sugar  and  the 
yolks  beaten  light ;  add  water,  flavor, 
and  last  the  well-beaten  whites  and 
flour,  and  bake  in  layers. 

FILLING. — Slice  bananas,  one  cup  of 
pulverized  sugar  and  whites  of  two 
eggs,  beaten  together.  Put  on  cake, 
and  place  bananas  on,  cut  in  thin 
slices.  Mrs.  William  Beckman. 


7  egg  whites, 

5  egg  yolks, 

i  c.  sugar, 

%  c  flour, 

Y$  tsp.  cream  tartar 

pinch  of  salt. 


SUNSHINE  CAKE. 

Sift,  measure  and  set  aside  flour  and 
sugar.  Beat  yolks  of  eggs  thoroughly. 
Beat  whites  about  half,  and  add  cream 
tartar  and  beat  very,  very  stiff.  Stir  in 
sugar  lightly,  then  beaten  yolks,  and 
then  flour.  Bake  from  thirty-five  to 
fifty  minutes. 

Mrs.  William  Beckman. 


%  c.  powd.  sugar, 
3  bars  grated 
chocolate, 

1  c.  chop'd  walnuts, 

2  egg  whites. 


i  c.  sugar, 

%  c.  butter. 

i  c.  flour, 

V*  c  sweet  milk, 

3  eggs, 

i  YT.  tsp.  bak  'gpowd. 


CHOCOLATE  KISSES. 

Beat  whites  of  eggs  very  stiff",  then 
stir  in  gradually  the  sugar,  chocolate 
and  walnuts.  Bake  very  slowly. 

Mrs.  F.  R.  Dray. 

ROLL  JELLY  CAKE. 

Cream  butter  and  sugar  and  other 
ingredients  as  usual.  Bake  in  shallow 
pan.  When  cool  spread  with  jelly  and 
roll.  Mrs.  Ella  P.  Howe. 


i  c.  sour  milk, 

i  c.  butter, 

^egg, 

i  pt.  molasses, 

i  tsp.  soda, 

i  tbsp.  allspice. 


SPICE  CAKES. 

Mix  enough  flour  with  this  to  make 
it  drop.  Mrs.  E.  P.  Howe. 


2  c.  sugar, 
i  c.  butter, 
4  c.  flour, 
8  egg  whites. 


CAROLINA  CAKE. 

Mix   all    together    and    flavor   with 
lemon.  Mrs.  E.  P.  Howe. 


2  eggs, 

Yt  c.  butter, 

1  c.  sugar, 
YZ  c.  milk, 

2  c.  flour, 

2  tsp.  bak'g  powder. 


2  c.  sugar, 
butter  size  of  egg, 
%  c.  milk, 
Yt  c.  hickory  nuts, 
chopped  fine. 


1  c.  sugar, 
Yi  c  butter, 
Yz  c.  milk, 

2  c.  flour, 
2  eggs, 

i  c .  chop" d  walnuts, 
i  tsp.  bak  'g powder, 
flavor. 


il/2  c.  sugar, 
Yz  c.  hot  water, 
\Yt  c.  flour, 
i  tsp.  bak^g  powder, 
4  eggs. 


CARAMEL  CAKE. 

Cream  butter  and  sugar,  and  add 
other  ingredients  and  flavor  with  va- 
nilla. Bake  in  layers. 


FILLING. — Boil  milk,  sugar  and  but- 
ter ten  minutes.  Do  not  stir  while 
boiling.  Take  off,  add  nuts,  flavor 
with  almond  and  beat  until  cool  enough 
to  spread.  Mrs.  G.  A.  Stoddard. 

NUT  CAKE. 

Cream  butter  and  sugar,  add  well- 
beaten  eggs,  then  add  flour,  milk,  bak- 
ing powder,  nuts  and  flavoring  all  at 
once,  and  beat  constantly  five  minutes. 
When  cold  cover  with  boiled  icing. 
Mrs.  F.  A.  Edinger. 

SPONGE  CAKE. 

Cream  eggs  and  sugar,  and  add  other 
ingredients  as  usual. 

Mrs.  F.  R.  Dray. 


2  egg  yolks, 

2  c.  sugar, 

i  c.  boiling  water, 

1  tsp.  lemon  ext. 
2Yz  c.  flour, 

2  tsp.  bak'g  powder, 
whites  8  eggs. 


SPONGE  CAKE. 

Beat  yolks  fifteen  minutes,  add  sugar, 

beat  well,  then  add  water  and  lastly  flour 

(in    which    baking    powder   has    been 

sifted)  and  well-beaten  whites  of  eggs. 

Mrs.  Capt.  Roberts. 


53 


i  Ib.  sifted  sugar, 
12  eggs, 

i  Ib.  sifted  flour, 
%  Ib  .sweet  almonds 
%  doz.  bitter    " 
6  tbsp.  thick  cream, 
a  little  rosewater. 


ALMOND  CAKE. 

Mix  the  sugar  with  the  well-beaten 
yolks  of  twelve  eggs  and  well-beaten 
whites  of  nine  eggs,  and  add  flour  and 
beat  for  about  ten  minutes.  Pound 
almonds  and  rosewater  to  a  cream  and 
add  together  with  the  sweet  cream. 
Mrs.  Ella  P.  Howe. 


i  c.  butter, 

1  c.  milk, 

2  c.  sugar, 
3/4  c.  flour, 

1  tsp.  vanilla, 

2  tsp.  bak'g  powder. 


MOUNTAIN  CAKE. 

Mix  thoroughly  and  beat  five  min- 
utes and  bake  in  moderate  oven. 

Mrs.  F.  R.  Dray. 


Yi  c.  nuts, 
%  c.  sugar, 
2  egg  whites. 


MARGUERITES. 

Chop  nuts  of  any  kind,  beat  eggs 
and  add  sugar,  then  nuts.  Mix  all 
well,  and  spread  on  saline  wafers  and 
put  in  oven  just  long  enough  to  set. 


iX  c.  sugar, 
YI  c.  butter, 
%  c.  milk, 

2  c.  flour, 

3  eggs, 

2  tsp.  bak  'g  powder. 

PART  2. 

i  c.  chopped  raisins, 
i  tsp.  cinnamon, 
i  tsp.  cloves, 
i  tsp.  nutmeg. 


MARTHA'S  CAKE. 

Cream  butter  and  sugar,  and  add 
eggs  well  beaten.  Then  add,  all  at 
once,  milk,  flour  and  baking  powder, 
and  beat  thoroughly  and  flavor.  Put 
two-thirds  in  tins  to  bake,  and  to  the 
remaining  third  add  the  raisins  and 
spices  and  a  pinch  of  soda. 

Mrs.  F.  A.  Edinger. 


54 


2  c.  brown  sugar, 
%  c.  butter, 
ZC.  flour,          . 
i  c.  sour  milk, 
5  eggs, 
i  wineglass  brandy 

1  tsp.  soda, 

2  tsp.  doves, 

3  tsp.  ginger, 

3  tsp.  cinnamon, 
nutmeg. 


SPICE  CAKE. 

Mix  thoroughly  and  bake  in  moder- 
ate oven.  Mrs.  Ella  P.  Howe. 


y,  lb.  butter, 
ic.  sugar, 
2  c.  flour, 

2  tsp.  bak'g  powder, 
^  c.  milk, 
yolks  4  eggs, 
whites  2  eggs. 


1%.  c.  sugar, 
YZ  c.  water, 
whites  2  eggs, 
i  lemon. 


LEMON  CAKE. 

Cream   butter  and   sugar,    and   add 
other  ingredients  and  bake  in  layers. 


FILLING. — Boil  water  and  sugar  to- 
gether ten  minutes  and  stir  into  the 
beaten  whites  of  eggs,  and  add  the  juice 
and  a  little  grated  rind  of  lemon. 

Mrs.  F.  R.  Dray. 


i  c.  sugar, 

i  c.  strawberries, 

i  egg  white. 


STRAWBERRY  FILLING. 

Put  all  together  in  large  bowl  and 
beat  until  very  stiff  and  spread  between 
layers. 


i  c.  sliced  bananas, 
i  c.  sugar, 
i  egg  white. 


BANANA  FILLING. 

Place  all  in  large  bowl  and  beat  until 
very  stiff.  Any  fruit  may  be  used. 
Good  for  any  layer  cake. 


55 


3  c.  dried  apples, 

2  c.  molasses, 
i  c.  butter, 

i  c.  citron, 

i  c.  brown  sugar, 

4  eggs. 

3  c.  flour, 

i  c.  raisins, 
i  c.  currants, 
i  tsp.  soda, 

1  tsp.  nutmeg, 

2  tsp.  cloves, 

2  tsp.  cinnamon, 

3  tsp.  bak'g  powder. 


APPLE  CAKE. 
(  Will  keep  a  year^] 

Soak  apples  over  night  in  cold  water. 
In  the  morning  chop  and  cook  twenty 
minutes  in  molasses.  Add  butter  and 
all  other  ingredients  and  bake  in  a  slow 
oven.  Mrs.  C.  F.  Prentiss. 


i  tbsp.  butter, 

1  c.  white  sugar, 

2  eggs, 

2  c.  rolled  oats, 
yt  tsp.  salt, 
2  tsp.  bak'g  powder, 
i  tsp.  vanilla. 


FAIRY  WAFERS. 

Mix  ingredients  in  order  given,  drop 
by  teaspoonful  on  greased  tin  and  bake 
quickly,  but  do  not  burn. 

Laura  Lorenz. 


%  c.  butter, 
1%  c.  sugar, 
6  egg  whiles  (or  3 
whole  eggs}, 

1  c.  milk, 
2%  c.  flour, 

2  tsp.  bak'g  powder. 


i  c.  sugar, 
4  tbsp.  water, 
i  egg  white, 
Yz  c.  raisins, 
Yz  c.  hickory  nuts. 


MINNEHAHA   CAKE. 

Cream  butter  and  sugar,  add  all  else 
and  bake  in  three  layers. 


FILLING. — Boil  water  and  sugar  until 
clear.  Stir  in  well-beaten  white  of  egg 
quickly,  add  well-chopped  raisins  and 
nuts,  and  spread  between  layers.  Flavor 
the  cake  with  vanilla  and  filling  with 
almond.  Mrs.  G.  A.  Stoddard. 


\l/i  c.  butter, 
1%.  c.  sugar, 
i  c.  raisins, 
i  eggs, 

4  tsp.  brandy, 
i  tsp.  vanilla. 


HERMITS. 

Cream  butter  and  sugar,  add  all  else, 
spice  to  taste  and  bake  as  any  other 
cookies. 


4  eggs, 

i  c.  sugar, 

Yz  c  butter, 

X  c.  water., 

I  c.  flour, 

i  tsp.  bak'g  powder, 


COSY  CAKE. 

Cream  butter  and  sugar  and  add 
well-beaten  eggs;  then  all  other  ingre- 
dients, including  vanilla,  and  last,  fold 
in  the  well-beaten  whites  of  eggs. 

Mrs.  William  Irving. 


4  tbsp.  sugar, 

3  e£gs> 

i  tbsp.  butter 

{melted), 
flour. 


CRULLERS. 

Mix  all  together  and  fry  in  hot  lard. 
Sprinkle  with  sugar. 

Mrs.  G.  A.  Stoddard. 


4  tbsp.  sugar, 

2  eggs, 

3  tbsp.  cream, 
flour. 


DOUGHNUTS. 

Mix  together  with  enough  flour  to 
mold,  flavor  with  nutmeg  and  fry  in 
hot  lard.  Mrs.  G.  A.  Stoddard. 


i  level  tsp.  soda, 
i  c.thick  sour  cream 
i  c.  N.  O.  molasses, 
i  c.  brown  sugar, 
i  tbsp.  allspice, 
i  tbsp.  cinnamon, 
3l/2  c  flour, 
i  Ib.  raisins. 


CHRISTMAS  SPICE  CAKE. 

Chop  raisins  and  flour  them.  Dis- 
solve soda  in  a  little  hot  water  and  mix 
with  sour  cream.  Stir  a  moment.  Put 
in  bo  vl  and  add  molasses  and  mix  well. 
Add  sugar,  spices,  raisins  and  flour. 
Bake  in  moderate  oven  one  and  a  half 
hours.  Mrs.  William  Irving. 


57 


1  c.  cold  boiled 
potatoes, 

Yi.  c.  sweet  milk, 
4  eggs, 

2  c.  flour, 

2  tsp.  baVg  powder, 
8  tbsp.  grated 
chocolate, 

1  c.  butter, 

2  c.  sugar, 

i  c.  raisins, 
i  tsp.  cloves, 
i  tsp  cinnamon, 
i  tsp.  nutmeg. 


POTATO  CAKE. 

Boil  potatoes  and  mash  fine.  Beat 
whites  and  yolks  of  eggs  separately. 
Mix  all  together  and,  lastly,  add  chop- 
ped raisins  (or  nuts,  if  preferred). 

Miss  Matilda  Clements. 


4  eggs, 

i  c.  sugar, 

%  c.  grated  choco- 
late, 

%  tsp.  allspice, 

4  tbsp.  boiling 
water, 

i  tsp.  vanilla, 

i  c.  flour ', 

\Yi  tsp.  baking 
powder. 
ICING. 

%.  c.  sugar, 

Yz  c  grated  choco- 
late, * 

3  tbsp.  boiling  water 


11  egg  whites,  , 
i  tbsp.  vanilla, 
i  even  tsp.  cream 

tartar, 

i%  tumblers  sugar, 
i  tumbler  flour. 


CHOCOLATE  TARTAR. 

Beat  yolks  well  and  add  sugar.  Beat 
again  and  add  chocolate,  allspice,  va- 
nilla, water,  and  throw  in  two  handfuls 
of  the  following,  well  mixed:  Orange 
peel,  lemon  peel,  citron  and  nuts — all 
chopped  very  fine.  Then  add  flour, 
sifted  with  baking  powder,  and  lastly, 
the  well-beaten  whites  of  eggs.  Bake 
in  two  layers.  When  done,  spread  tart 
jelly  between  and  cover  with  the  follow- 
ing icing.  Chocolate  and  sugar  mixed 
well  together  and  add  very  slowly  three 
tablespoonfuls  of  boiling  water. 

Miss  Emily  Ebert. 

ANGEL  CAKE. 

Sift  flour  and  sugar  five  times  each. 
Beat  white  of  eggs  very  stiff  and  beat 
in  sugar  and  vanilla.  Fold  in  the  flour 
and  bake  in  an  ungreased  pan  forty 
minutes.  Mrs.  Capt.  Roberts. 


3  Ibs.  raisins, 

i  Ib.  currants, 

•^  Ib,  citron, 

%  Ib.  orange  peel, 

i  Ib.  sugar, 

i  Ib  butter, 

i  Ib.  flour, 

25  ds.  English 

walnuts, 

i  c.  stewed  prunes, 
i  c.  currant  jelly, 
10  eggs, 

Yz  pi.  molasses, 
%  tsp.  soda, 
spices  to  taste. 


i  Ib.  sugar, 
i  Ib.  butter, 
i  Ib.  flour, 
i  Ib.  raisins, 
%  Ib.  citron, 
8  eggs, 

wineglass  sherry, 
i  tsp.  extract  rose. 


6  eggs, 

3  c.  sugar, 

4  c.  flour, 

3  tsp.  bak^g  powder, 
i  c.  cold  water. 


WEDDING  CAKE. 

Seed  and  chop  prunes.  Chop  rais- 
ins, citron,  currants,  orange  peel.  Dis- 
solve soda  in  a  little  water  and  add  to 
molasses.  Mix  all  together  after  flour- 
ing fruit  well.  Bake  four  hours. 

Mrs.  L    W.  Nickle. 


IMPERIAL  FRUIT  CAKE. 

Chop  raisins.  Slice  citron.  Flour 
fruit.  Cream  butter  and  sugar  and  add 
well-beaten  yolk  of  eggs;  then  add  fruit, 
then  well-beaten  whites,  wine  and  ex- 
tract. Bake  in  slow  oven  till  thor- 
oughly done.  Mrs.  E.  P.  Colgan. 

SPONGE  CAKE. 

Beat  eggs  two  minutes,  add  sugar 
and  beat  five  minutes,  add  two  cups 
flour  with  baking  powder  and  beat  two 
minutes;  then  water  and  beat  one  min- 
ute. Flavor  and  add  remainder  of  flour 
and  beat  one  minute.  This  is  fine. 
Mrs.  E.  P.  Howe. 


i  Ib.  sugar, 
i  Ib.  flour, 
Y2  Ib.  butter, 
whites  9  eggs, 
yolks  6  eggs. 


SMALL  CAKES. 

Mix  all  together  and  bake  in  muffin 
pans.  Mrs.  E.  P.  Howe. 


59 


lb.  sugar, 
Ib.  butter, 
lb.  flour, 
lb.  raisins, 
lb  citron, 
lb.  currants, 
lb.  almonds, 
12  eggs, 
Yz  tsp.  mace, 
%  glass  brandy. 


WHITE  FRUIT  CAKE. 

Mix  all  together  thoroughly  and  bake 
in  slow  oven.  Mrs.  E.  P.  Howe. 


t  c.  sugar, 
c.  butter. 


i  c.  milk, 
ifyi  c-  flour, 
i%  tsp.  baking 

powder, 
i  tsp.  vanilla. 


$%  c  light  brown 

sugar, 

\Yz  c.  rich  milk, 
butter,  size  of  large 

egg- 


i  c.  flour, 

%  tsp.  cream  tartar 

pinch  of  salt, 

i  heaping  tsp.  corn 

starch, 
i  c.  sugar, 
%  c.  water, 
7  eggs. 


CARAMEL  CAKE. 

Cream  butter  and  sugar;  add  yolks 
of  eggs,  beat  well.  Add  milk  and  flour; 
beat  again.  Then  the  baking  powder 
and  lastly,  mix  lightly  into  the  batter 
the  stiffly  beaten  whites  of  eggs,  flavor; 
bake  in  layers  and  spread  the  caramel 
filling  between. 

FILLING. — Boil  until  thick.  When 
cool,  flavor  with  vanilla  and  spread. 

Mrs.  Geo.  P. 


MOONSHINE  CAKE. 

Sift  flour,  cornstarch  and  cream  tar- 
tar twice.  Make  a  good  syrup  of  water 
and  sugar  and  turn  into  well  beaten 
whites  of  eggs  and  when  cool  stir  in  the 
well  beaten  yolks  and  flour.  Bake  in 
a  deep  ungreased  pan  with  tube  in  a 
slow  oven  40  or  60  minutes.  Do  not 
open  oven  door  for  first  20  minutes. 
When  done,  turn  upside  down  on 
glasses  until  it  sweats.  Frost. 

Mrs.  C.  F.  Prentiss. 


60 


Yi  c.  butter, 

1  c.  sugar, 

2  eggs, 

2  c.  flour, 

2  heaping  tsp.  bak'g 

powder, 
milk. 


PLAIN  CAKE. 

Cream  butter  and  sugar;  add  well 
beaten  yolks  and  beat;  and  well  beaten 
whites  and  beat.  Add  flour,  baking 
powder  and  enough  rnilk  to  make  into 
a  batter,  flavor  and  bake.  Make  frost- 
ing of  white  of  one  unbeaten  egg,  two 
cups  sugar  and  one  cup  chocolate.  This 
frosting  will  not  crack. 

Mrs.  C.  F.  Prentiss. 


i  c.  sugar, 
%  c.  milk, 

l/z  c.  butter, 
2>^  c.  flour, 


. 

i  tbsp  .bak"  g  powder 
(mix), 

3  tbsp.  sugar, 

6  tbsp.  chocolate, 

4  tbsp.  boiling  milk. 


2  c.  sugar, 
24"  c.  milk, 
butter,  size  of  egg. 


1  c.  chocolate, 

2  tbsp.  butter, 

a  little  hot  water. 


WORLD'S  FAIR  CAKE. 

Cream  butter  and  sugar;  add  well 
beaten  yolks,  milk  and  flour.  Beat 
well  and  add  well  beaten  whites  of  eggs. 
Now  mix  hot  milk,  sugar  and  chocolate 
together  and  add  to  cake.  Bake  in 
three  layers.  Use  white  and  chocolate 
filling. 

WHITE  FILLING. — Mix  together;  put 
on  stove  and  boil  but  do  not  stir.  When 
it  will  form  a  soft  ball,  take  from  fire, 
add  vanilla  and  beat  rapidly. 

CHOCOLATE   FILLING. — Melt  butter 
and  stir  into  chocolate  and  beat  until 
the  consistenc}'  of  chocolate  filling. 
Mrs.  E.  E.  Earle. 


61 


i  c.  brown  sugar, 
l/2  c.  butter, 

1  c.  sweet  milk, 

2  c.  flour, 

3  egg  yolks, 
i  tsp.  soda. 


i  c.  brown  sugar, 
r  c.  chocolate, 
Yi  c.  milk, 
vanilla. 


f  DEVIL  CAKE. 

(Part  One.) 

Cream  butter  and  sugar  and  mix  all 
together. 

(Second  Part.} 

Let  all  come  to  a  boil — cool  and  add 
to  cake.     Bake  in  layers. 


i  c.  chocolate, 

i  c.  sugar, 

i  pt.  boiling  ivater, 

i  tbsp.  corn  starch, 

small  piece  butter, 

vanilla. 


FILLING. — Mix  cornstarch,  sugar  and 
chocolate,  add  water  and  boil  till  done; 
take  from  fire  and  add  butter  and  va- 
nilla and  beat  till  thick  enough  to 
spread.  Miss  Blanche  Hawk. 


PART  i. 

2  c.  flour, 

1  c.  sugar, 
%.  c.  butler, 
Yt  c.  milk, 

3  egg  whites, 
\Yt  tsp.  baking 

powder. 
PART  2. 

2  c.  flour, 

Yt  c.  brown  sugar, 

3  egg  yolks, 

Yi  c.  molasses, 
%  c.  butter, 
%  c.  milk, 
i  tsp  cinnamon, 
Yt  tsp.  allspice, 
Yi  tsp.  nutmeg, 
yt  c.  nut  meats, 
\yt  tsp  baking 
powder. 


SPICE  MARBLE  CAKE 

Mix  light  and  dark  batter  separately 
and  just  before  baking  put  together  as 
for  any  marble  cake. 

Bohemian  Bachelors'*  Club. 


62 


PUDDINGS    AND    DESSERTS 

"The  proof  of  the  pudding  is  the  eating." 


i  c.  grated  carrots, 
i  c.  grated  potatoes, 
i  c.  brown  sugar, 
i  c.  raisins, 
i  c.  currants, 

1  c.  suet, 

2  eggs, 

i  Yt  c.  flour, 
a  pinch  of  soda. 


14  c.  flour, 
Yz  c.  milk. 
i  tbsp.  butter, 
4  eggs, 
Yt  c.  sugar, 
i  c.  molasses, 
i  tsp.  soda 


i  large  c  sugar, 

i  egg, 

i  <:.  butter, 

i  lemon, 

i  /5/>.  nutmeg 

6  tbsp. boiling  water 


: 


i  c.  sugar, 

Y*  c.  butter, 

i  c.  flour, 

4  eggs, 

i  tsp.  bak^g  powder, 

i  c.  chocolate, 

Yz  c.  sherry  wine, 

i  tsp.  cinnamon, 

*/2  tsp,  nutmeg, 

i  tsp.  vanilla. 


CARROT  PUDDING. 

Chop  suet  fine  and  mix  all  the  ingre- 
dients together  and  steam  or  boil  two 
and  one-half  hours. 

Mrs.  E.  E.  Earle. 


HONEY  COMB  PUDDING. 

Beat  yolks  very  light  and  mix  with 
sugar,  salt  and  molasses.  Then  mix 
with  milk,  melted  butter  and  well  beaten 
whites  of  eggs.  .  Last,  the  soda.  Bake 
in  a  shallow  pan  forty  minutes. 

SAUCE. — Cream  butter  and  sugar. 
Beat  egg  very  light  and  add  to  cream, 
and  beat,  add  nutmeg,  water  and  last 
the  juice  and  half  grated  rind  of  a 
lemon.  Put  on  the  stove  a  few  minutes 
and  stir  constantly. 

Mrs.  F.  A.  Johnson.  • 

CHOCOLATE  PUDDING. 

Beat  the  eggs  together  and  mix  with 
the  chocolate;  add  the  other  ingredients 
and  steam.     Serve  with  whipped  cream. 
Mrs.  C.  M.  Beckwith. 


.  bread  crumbs 
Ib.  suet,  chopped 
fine, 

%  Ib.  currants, 
%  Ib.  chop'd  apples 
(more if  desired), 
y2  Ib.  raisins  (more 

if  desired), 
I  c.  sugar, 

1  grated  nutmeg, 

2  oz.  candied  orange 
peel, 

i  tsp.  salt, 

1  tsp.  cloves, 

2  tsp  cinnamon, 

4  eggs,  well  beaten, 
i  c.  milk, 
i  tsp.  soda. 


8  eggs, 

8  tbsp.  sugar, 
2  lemons, 
i  c.  water, 
i  glass  wine. 


bread  crumbs, 
apples,  sliced, 
butter, 
sugar, 
spices. 


PLUM    PUDDING. 

In  a  large  bowl  put  the  eggs,  sugar, 
spices  and  salt  in  one  cupful  of  milk. 
Stir  in  the  other  ingredients  one  after 
the  other,  having  first  floured  the  fruit. 
Next,  add  the  soda  dissolved  in  a  little 
hot  water,  then  enough  flour  to  make 
all  hold  together.  Boil  four  or  five 
hours.  Mrs.  S.  B.  Slight. 


LEMON  CREAM. 

Beat  yolk  of  eggs  very  light,  add 
sugar,  water,  wine,  juice  of  lemons  and 
rind  of  one.  Allow  this  to  simmer  (not 
boil)  till  it  thickens.  Remove  from  fire 
and  add  the  white  of  eggs  that  have 
been  beaten  stiff,  and  one  cup  of  sugar. 
Serve  cold  in  glasses. 

Mrs.  C.  M.  Beckwith. 

BROWN   BETTY  OR  BAKED 
APPLE  JUDY. 

Take  well-buttered  baking  pan  and 
put  in  a  layer  of  bread  crumbs,  dotting 
them  over  with  small  lumps  of  butter, 
then  a  layer  of  apples;  sweeten  and 
spice  to  taste.  Repeat  until  the  dish 
is  full,  having  bread  crumbs  on  top. 
If  the  apples  are  not  very  juic}^,  add  a 
little  boiling  water  to  the  whole. 

Mrs.  James  T.  Martin. 


64 


i  medium  size 
sweet  potato, 
i  large  tbsp.  butter, 
I  tsf>.  ginyer, 
i  tsp.  nutmeg, 
I  tsp.  cinnamon, 
a  pinch  of  allspice, 
a  pinch  of  cloves, 
i  c.  sugar, 


i)4  c.  milk 


biscuit  dough, 
canned  fruit,  or 
apple  sauce. 


Yz  tbsp.  butter, 
i  Vj  tbsp.  flour, 
Y?  c.  suqar, 
juice  of  fruit,  or 

juice  of  lemon  or 

orange 


i  c.  suet, 
i  c.  raisins, 

1  c.  sugar, 

2  c.  flour, 

1  c.  milk, 

Yz  c.  bread  crumbs, 

2  tsp.  bak'g  poivder. 

SAUCE. 
i  pt.  water, 
i  tbsp.  corn  starch, 
i  tbsp.  butter, 
Y*  nutmeg, 
sugar  to  taste. 


SWEET  POTATO  PIE. 

Boil  the  potato  and  run  through  a 
potato  masher  that  no  threads  or  lumps 
may  be  left,  add  butter,  spices  and 
sugar;  mix  thoroughly;  add  eggs  and 
beat  well  until  smooth  and  light  and 
lastly  add  milk  and  bake  in  a  deep  cus- 
tard pie  tin,  lined  with  good  paste. 

Mrs.  James  T.  Martin. 

SKEDADDLE  PUDDING. 
Have  biscuit  dough  very  short  and 
put  half  into  a  well-larded  double  boiler, 
having  the  dough  come  well  up  on  the 
sides.  If  canned  fruit  is  used,  drain 
off  the  juice.  Add  fruit  to  the  dough, 
and  cover  well  with  the  remainder  of 
the  dough.  Cover  and  steam  three  or 
four  hours.  Serve  hot  with  sauce. 

SAUCE. — Mix  butter,  flour  and  sugar 
well  and  pour  boiling  water  into  it, 
stirring  constantly.  Add  juice  of  fruit, 
or  spices  if  preferred. 

Mrs.  James  T.  Martin. 

EASTER  PUDDING. 

Mix  all  together  and  boil  three  hours. 
Bohemian  Bachelors'1  Club,  N.  Y. 


Yz  box  gelatine, 
i  c.  boiling  water, 
i  lemon  (juice}, 
i  c.  sugar, 

1  tbsp  brandy, 

2  tbsp.  cherries. 


BRANDY  CHERRIES. 

Mix  all  together  and  pour  into  molds. 
When  nearly  cold,  add  cherries.  Serve 
with  whipped  cream  flavored  with 
brandy.  .  Mrs.J.  D.  Powell. 


I  c.  sugar, 

i  c  milk, 

i  tbsp.  flour, 

i  tbsp.  melt'd  butter 

i  lemon,  tgrated 

rind,  and  juice, 
3  eggs. 


1  can  sliced  pine 
apple, 

2  tbsp.  gelatine, 
i  c.  sugar, 

i  c.  cream, 
i  egg  white. 


4  tbsp.  butter, 
i  c.  powd.  sugar, 
i  tsp.  vanilla, 
%  c.  whipped  cream 


CRACKER  PUDDING. 

Split  Boston  crackers,  soak  in  milk, 
put  in  baking  dish  with  raisins  and 
butter  between  layers.  Make  a  rich 
custard,  pour  over  and  bake  until  well 
done.  Season  to  taste. 

Mrs.J.J.  Keegan. 

LEMON  PUDDING. 

Beat  yolks  of  eggs  with  sugar,  add 
juice  and  grated  rind  of  lemon,  then 
add  flour,  butter  and  milk,  and  lastly, 
well-beaten  whites  of  eggs.  Bake  like 
custard.  Mrs.J.  M.  Quire. 

PINEAPPLE  CREAM. 
Dissolve  gelatine  in  juice  of  pine- 
apple; cut  pineapple  into  small  pieces 
and  sprinkle  with  sugar ;  whip  cream, 
beat  white  of  egg  very  stiff,  strain  gela- 
tine, and  mix  all  together. 

Mrs.  J.  M.  Quire. 

HARD  SAUCE  WITH  CREAM. 

Stir  sugar  and  butter  until  creamy 
and  add  balance.  Serve  cold. 


66 


i  c.  milk, 

i  c.  chopped  suet, 

i  c.  seeded  raisins, 

i  c.  molasses, 

i  tsp.  soda, 

i  tsp.  cinnamon, 

%  tsp.  allspice, 

%  tsp.  nutmeg. 


i  pt.  bread  crumbs, 
i  qt.  milk, 
i  c.  sugar, 
4  eggs, 

i  lemon,  grated 
rind. 


whites  of  eggs, 
i  c.  sugar, 
juice  Y*  lemon. 


YT.  oz.  gelatine, 

\%  lemons, 

i  tbsp  cold  water, 

6  eggs, 

i  c.  sugar. 


Yt  c.  instantaneous 

tapioca, 
i  tbsp.  butter, 
i  c.  sugar, 
i  can  pineapple, 
whipped  cream. 


SUET   PUDDING. 

Sift  soda  in  flour  enough  to  thicken 
(as  for  cake)  and  mix  all  together. 
Steam  three  hours  and  serve  hot  with 
whipped  cream. 

Mrs.J.  A.  Moynihan. 

QUEEN'S  PUDDING. 

Beat  yolks  of  eggs  with  sugar  and 
milk,  bread  crumbs,  grated  lemon  rind 
and  butter  the  size  of  an  egg.  Bake 
till  cooked,  then  spread  with  a  tart 
jelly. 

SAUCE. — Whip  whites  of  eggs  very 
stiff  and  fold  in  sugar  and  lemon  juice. 
Spread  on  top  of  jelly  and  set  in  oven 
to  brown.  Mrs.  E.  S. 

LEMON  CREAM. 

Dissolve  gelatine  in  lemon  juice,  let 
stand  one  hour  and  add  cold  water.  Set 
over  hot  water  until  entirely  dissolved. 
Separate  eggs  and  beat  yolks  with 
sugar.  Then  whip  in  gelatine.  Now 
whip  whites  and  mix  all  together  and 
pour  into  mold. 

TAPIOCA  PINEAPPLE  PUDDING. 

Boil  tapioca  in  water  to  the  thickness 
of  cake  batter.  Chop  the  pineapple  and 
stir  the  juice  and  all  into  the  pudding 
and  add  the  sugar  and  butter.  Put  all 
into  a  mold  and  serve  with  whipped 
cream. 


67 


i  pt.  milk,  hot, 
%  c.  sugar, 
%  c.  flour, 
%  c.  milk,  cold, 
%  c.  butter, 
4  eggs. 


%  c.  butter, 
%  c.  powd.  sugar, 
Yz  c.  cream, 
flavor. 


CREME  DE  LA  CREME. 

Boil  one  pint  of  milk.  Mix  sugar 
and  flour,  and  wet  to  a  smooth  paste 
with  cold  milk.  Stir  into  the  boiling 
milk  and  cook  for  about  twenty  min- 
utes, stirring  constantly.  Add  butter, 
and  when  well  mixed  set  away  to  cool. 
Half  an  hour  before  serving  beat  the 
yolks  of  eggs  until  light  colored  and 
thick  and  the  whites  until  stiff  and  dry. 
Mix  the  yolks  thoroughly  with  thick- 
ened milk  and  fold  in  the  whites  lightly. 
Turn  into  a  shallow  pudding  dish,  well 
buttered,  place  in  pan  of  hot  water  in 
oven  and  bake  about  twenty-five  min- 
utes. Serve  with  "sauce  a  la  creme" 
the  moment  it  comes  from  the  oven. 

SAUCE  A  LA  CREME. — Rub  butter  in 
warm  bowl  until  thick  like  cream. 
Gradually  beat  into  this  the  sugar. 
Add  cream  slowly  and  flavor  with  va- 
nilla and  a  few  drops  of  almond,  or  four 
tablespoonfuls  of  peach  or  strawberry 
syrup.  Good  for  any  hot,  delicate  pud- 
ding. Miss  Bertha  Groth. 


1  c.  sugar, 
Yz  c.  butter, 
Yt  pt.  milk, 

2  tsp.  bak  'g  powder, 
i  pt.  flour, 

9  apples,  peeled  and 
quartered. 


APPLE  PUDDING. 

Cream  butter  and  sugar,  add  eggs, 
then  milk  and  flour.  Stir  the  apples 
in  the  batter  and  steam  two  hours. 
Serve  with  sauce  or  cream  while  hot. 


68 


Yt  Ib.  breadcrumbs, 
YL  Ib  seeded  raisins, 
V2  Ib.  currants, 
YZ  Ib.  sugar, 
Yt  Ib.  suet, 
very  little  flour, 
2  oz.  candied  lemon 
and  orange  peel, 
i  oz.  almonds, 
4  eggs. 


ENGLISH  PLUM  PUDDING. 

Blanch  almonds  and  chop  fine.  Put 
all  together  and  mix  with  brandy.  Boil 
in  a  basin  or  mold  five  hours.  Serve 
with  rich  pudding  sauce.  It  is  not  neces- 
sary to  make  this  pudding  the  day  it  is 
to  be  used;  it  can  be  prepared  a  day  or 
two  in  advance  and  steamed  when 
needed,  or  the  batter  can  be  kept  and 
then  boiled.  Mrs,  E.  L.  Hawk. 


a  Ib.  almonds, 
i  Ib.  sugar, 
i  Ib.  butter, 
il/8  Ib.  flour, 
%  tumbler  brandy, 
i  egg- 


GERMAN   ALMOND   PIE. 
(  With  Prune  or  Preserve  Filling?) 

Do  not  blanch  almonds  nor  chop  too 
fine.  Put  all  the  ingredients  into  a 
large  mixing  bowl  and  work,  with  your 
hands,  into  a  smooth  dough.  Keep  as 
cool  as  possible.  Flour  your  pie  tins; 
roll  out  your  dough  one-fourth  inch 
thick.  Fill  with  any  good  preserves, 
or  prunes  well  cooked,  stoned  and 
strained.  Sugar  to  taste  and  flavor 
with  cinnamon.  Roll  little  strips  of 
dough,  about  like  a  lead  pencil,  and 
criss-cross  your  pie  and  roll  all  around 
the  edge.  Bake  a  half  hour  in  a  mod- 
erate oven  until  well  done.  Care  must 
be  taken  in  baking.  Try  a  little  of  the 
dough — if  it  runs  too  much,  add  more 
flour.  Sprinkle  over  powdered  sugar 
when  done  This  will  make  about  four 
pies.  Miss  A.  M.  Gerber. 


69 


t.  strawberries, 

2  egg  whites, 

c.  sugar. 


STRAWBERRY  FOLLY. 
Run  berries  through  fine  sieve,  add 

,  .  ..         '  ,  .   , 

eggs  and  sugar,  rut  in  a  deep  dish 
and  beat  until  it  gets  very  thick.  Have 
a  dish  lined  with  lady-fingers  or  broken 
bits  of  cake,  and  then  put  the  beaten 
mass  over  this.  Many  different  kinds 
of  fruit  can  be  used,  but  be  careful  not 
to  have  too  much  of  the  juice,  as  it  will 
take  longer  to  beat.  This  makes  a 
delicious  and  wholesome  dessert. 

Mrs.  Capt.  Roberts. 


3  lemons, 
i  tbsp.  butter, 
i  Ib.  sugar, 
6  eggs. 


LEMON  BUTTER. 

Take  grated  rind  of  two  and  juice  of 
three  lemons.  Beat  eggs  very  light. 
Mix  all  together  and  boil  until  thick. 

Mrs.  C.  F.  P. 


2  tsp  bak'g  powder, 
i  c.  seeded  raisins, 
i  c .  suet, 

3  c  flour, 

i  c.  molasses, 
i  c.  milk, 
salt, 

clove  and  cinnamon 
.  to  taste. 


TROY  PUDDING. 

Mix  all  together  and  boil  in  a  cloth 
or  mold  three  hours. 


%  c.  butter, 

i  c.  pulv.  sugar. 


SNOW-DRIP  SAUCE. 

Beat  butter  until  white,  add  sugar 
gradually  and  beat  to  a  cream.  Pile  on 
a  glass  dish  and  set  in  a  cool  place. 


70 


6  bananas, 
i  pineapple, 
6  oranges, 
i  cocoanut. 


i  Ib.  raisins,  seeded, 
]i  Ib.  citron,  sliced, 
i  Ib.  suet,  chopped 

fine, 
i  Ib.  light  brown 

sugar, 

1  Ib.  grated  bread 
crumbs, 

3  eggs, 

2  lemons,  juice  and 
grated  rind, 

i  c.  chop^d  walnuts, 
Yz  tsp.  cloves. 

1  tsp.  cinnamon, 

2  grated  nutmegs, 
i  tbsp.  salt, 

i  c.  molasses. 


i  c.  sugar, 

Yz  c.  butter, 

i  egg, 

i  lemon 

i  c  boiling  water. 


1  pi.  milk, 

2  eggs. 

Y*  tsp.  vanilla, 
%  tsp.  cornstarch, 
%  c.  sugar, 
salt. 


AMBROSIA  (Food  of  the  Gods). 

Cut  bananas  in  thin  slices.  Cut  pine- 
apple in  small  dice.  Slice  oranges  and 
remove  seeds.  Grate  fresh  cocoanut. 
Arrange  layers  of  the  different  fruits  in 
alternation  in  a  deep  dish,  sprinkling 
each  layer  with  sugar.  Heap  cocoanut 
on  top.  Select  only  fine  flavored  fruit. 
Mrs.  G.  A.  Stoddard. 

PLUM  PUDDING. 

Dust  fruit  with  flour,  and  after  all 
ingredients  are  blended  add  sufficient 
milk  to  moisten — not  to  make  wet,  but 
stick  together.  Place  in  buttered  molds 
and  steam  four  hours. 

Mrs.  E.  P.  Colgan. 


HOT  SAUCE. 

Cream  butter,  sugar  and  egg  together 
and  add  lemon  juice  (or  vanilla),  and 
then  add  the  boiling  water.  Scald  well, 
stirring  constantly. 

YELLOW  SAUCE. 

Put  milk  in  double  boiler.  Mix  sugar 
with  cornstarch,  then  with  eggs,  and 
stir  into  milk  and  add  vanilla. 

Mrs.  L.  McC.  G. 


^  box  gelatine, 

3  c.  milk, 

4  eggs, 

i  c.  sugar, 
i  tbsp.  vanilla, 
YZ  wineglass  rum, 
10  cts.  candied 
cherries. 


DELMONICO  PUDDING. 

Dissolve  gelatine  in  milk  one-half 
hour.  Beat  yolks  of  eggs  with  sugar 
and  add  gelatine.  Take  off  from  fire, 
cool  to  tepid  heat  and  add  vanilla  and 
rum,  then  well-beaten  whites  of  eggs. 
Place  cherries  in  bottom  of  dish,  then 
some  of  the  custard,  then  grated  mac- 
aroons, and  alternate  until  all  are  used. 
Turn  out  of  mold  so  that  cherries  will 
be  on  top.  Serve  with  charlotte  russe. 
Mrs.  Emil  Steinman. 


1  pi.  milk, 
%  c.  sugar, 

2  tbsp.  chocolate, 
i  large  spoonful 

cornstarch. 


CHOCOLATE  PUDDING. 

Boil  all  together  until  it  thickens,  and 
flavor  with  vanilla.     Serve  with  cream. 


i^  pt.  milk, 
3  eggs, 
3  tbsp.  sugar, 
Y*  c.  grated  choco- 
late, 
vanilla. 


CHOCOLATE  PUDDING. 

Mix   all  together,   flavor    and   bake. 
Serve  cold.        Mrs.  L.  McC.  Gavigan. 


%  Ib.figs, 

2  c.  bread  crumbs, 

1  c.  brown  sugar, 
%  Ib.  suet, 

2  eggs, 

i  lemon, 
i  tbsp.  molasses, 
Yt  grated  nutmeg, 
i  tbsp.  flour. 


FIG  PUDDING. 

Chop    figs  and  suet  fine.      Mix  all 

together  with  juice  and  grated  rind  of 

lemon.     Steam  three  hours  and  serve 

with  boiled  sauce,  flavored  with  lemon. 

Mrs.  L.  McC.  G. 


72 


i  c.  prunes, 
5  egg  whiles, 
%  c.  sugar. 


PRUNE  SOUFFLE. 

Boil  prunes  in  small  quantity  of 
water  until  done.  When  cool,  pit  and 
chop  a  cupful ;  beat  the  whites  of  eggs 
to  stiff  froth,  add  sugar,  then  prunes,  a 
small  quantity  at  a  time,  beating  well. 
Put  in  buttered  pudding  dish,  baking 
in  a  slow  oven  twenty-five  minutes. 
Serve  with  cream. 


2  c.  graham  flour, 
i  tsp.  cinnamon, 
Yt  tsp.  cloves, 
i  c.  molasses, 
i  c.  milk, 
^  tsp.  soda, 
i  c.  chopped  raisins, 
%  c.  currants, 
salt. 


i  pt. 

butter  size  of  egg, 

3  eggs, 

YZ  c.  sugar, 

i  tbsp.  cornstarch, 

Y*  box  gelatine, 

3  tbsp.  milk. 


i  c.  raisins, 
i  lemon, 
i  c.  sugar, 
i  egg. 


GRAHAM  PUDDING. 

Dissolve  soda  in  milk  and  mix  all 
together  and  steam  two  and  a  half 
hours.  Serve  with  hot  brandy  sauce 
and  hard  sauce. 

Mrs.  C.  F.  Prentiss. 


BANANA  PUDDING. 

Heat  milk  and  butter;  add  well-beaten 
yolks  with  sugar  and  cornstarch.  Have 
gelatine  dissolved  in  three  tablespoons 
of  milk;  add  to  well-beaten  whites  and 
whip  into  hot  milk.  When  cold  put  in 
layer  of  custard  and  one  of  bananas. 
Repeat  until  dish  is  full,  having  custard 
on  top.  Mrs.  C.  F.  P. 

BANBURY. 

Grate  rind  of  lemon  and  chop  the 
rest.  Stir  all  together  and  bake  in  rich 
pastry.  Bake  like  turnovers.  Can  be 
made  with  or  without  egg. 


73 


1  pt.  milk, 

2  eggs, 

3  tbsp.  chocolate, 
X  tsp.  salt, 

i  inch  of  a  stick  of 

cinnamon, 
3  tbsp.  sugar, 
i  c.  boiling  water. 


BAKED  CHOCOLATE  CUSTARD. 
(Five  small  cups?) 

Put  cinnamon  and  niilk  in  a  double 
boiler  and  cook  ten  minutes.  Put  choco- 
late in  a  small  pan  with  sugar  and  boil- 
ing water.  Stir  this  over  a  hot  fire 
until  smooth  and  glossy,  then  stir  it 
into  hot  milk,  remove  from  fire  and 
cool.  Beat  together  the  eggs  and  two 
tablespoonfuls  of  sugar,  add  to  the 
cooled  milk  and  strain,  put  into  cups, 
set  in  a  deep  pan  nearly  full  of  tepid 
water.  Bake  in  a  moderate  oven  until 
brown  in  center.  Serve  cold,  with 
whipped  cream.  Miss  Emily  Ebert. 


%  c.  cornstarch, 

1  pt.  milk, 
X  c.  sugar, 

2  egg  whites. 


EASTER  PUDDING. 

Cook  cornstarch  in  milk  twenty  min- 
utes. Add  sugar  and  well-beaten  whites 
of  eggs;  flavor.  Have  lemon  jelly  ready, 
put  in  mold,  drop  in  candied  violets, 
then  pour  in  cooked  cornstarch.  When 
ready  to  serve  turn  out  of  mold,  garnish 
with  violets  and  serve  with  whipped 
cream. 


12  stale  macaroons, 
i  c.  apple  sauce, 
3  eggs, 
i  c.  cream, 
i  lemon. 


MACAROON  PIE. 

Crush  macaroons  and  add  apple 
sauce,  well-beaten  eggs,  lemon  juice 
and  cream.  Line  a  pan  with  crust,  fill 
and  bake.  Spread  with  a  meringue, 
brown  in  oven  Serve  cold  and  garnish 
with  English  walnuts  and  holly. 


74 


i  c.  suet, 
i  c.  raisins, 
i  c.  molasses, 
i  tsp:  allspice, 
%  tsp.  nutmeg, 
i  c.  milk, 
•2l/2  c.  flour, 
i  tsp.  soda, 
i  tsp.  cloves, 
%  tsp.  salt, 
%  tsp.  mace. 


CHRISTMAS  PUDDING. 

Chop  suet  fine  and  flour  it;  add  spice, 
salt  and  fruit;  mix  well,  and  then  beat 
in  molasses  and  milk.  Put  the  mixture 
in  a  well-greased  pan,  set  in  a  steamer 
and  cover  tightly.  Place  over,  boiling 
water  and  steam  three  hours.  Do  not 
let  water  stop  boiling. 


2  Ibs.  boiled  beef, 
chopped  fine, 

1  Ib.  minced  beef 
suet, 

5  Ibs.  juicy  apples, 
chopped  fine, 

3  Ibs  chop  d  raisins, 

2  Ibs.  currants, 

}/2.  Ib.  citron,  chop'd, 

3  tbsp.  cinnamon, 

2  tbsp.  mace, 

i  tbsp.  allspice, 
i  tbsp.  nutmeg, 

1  tbsp.  salt, 

3  fbs.  brown  sugar, 

2  qts.  sweet  cider. 


4  eggs, 
i  pt.  milk, 
flour 


MINCE  MEAT. 

Cook  meat,  suet,  apples,  currants, 
raisins,  citron  and  spices  together;  add 
cider.  Boil  all  until  apples  are  done. 
Seal  in  bottles. 


EGG  PUDDING. 

Beat  eggs,  add  milk  and  flour  enough 
for  thin  batter.  Bake  one-half  hour. 
Serve  hot,  with  boiled  sauce. 


2  small  boxes  of 
berries, 

3  eggs, 

i  large  c.  milk, 

salt, 

flour. 


BLACKBERRY  PUDDING. 

Mix  and  add  enough  flour  to  make  a 
soft  batter.  Boil  one  hour  and  serve 
hot,  with  sauce. 


75 


2  Ibs.  beef, 

1  beef  tongue, 

2  Ibs.  suet, 

4  Ibs.  raisins, 
4  Ibs.  apples, 
2  Ibs.  currants, 

1  Ib.  citron, 

2  Ibs  sugar, 

2  Ibs.  oranges*. 

2  Ibs.  lemons, 

2  nutmegs, 

T£  oz.  cinnamon, 

*4  oz.  cloves, 

2  tbsp.  salt, 

wine  vinegar, 
boiled  cider,  fruit 
juices  and  molas- 
ses to  taste. 


MINCE  MEAT, 
beef  and   tongue   slowly  until 

,  u        •»*••          11 

tender,  and  chop  when  cold.     Mix  all 
thoroughly  and  seal. 

&        J 


2  rolackeSrsda 
$  apples  \?Kced\t 

i  c.  raisins  seeded), 

1  c.  currants, 

2  tbsp.  brandy, 
yz  c.  molasses, 
2  tbsp.  sugar, 
Yi  tsp.  doves, 

%  tsp.  cinnamon, 
%  tsp.  allspice, 
%  tsp.  nutmeg, 

1  pinch  mace, 

2  tbsp.  hot  water, 
*4  c.  butter, 
salt. 


MOCK  MINCE  MEAT. 

^  together  thoroughly. 

Mrs.  C.  F.  Prentiss. 


76 


, 
« 

, 


- 


*-  ' 


) 


, 


: 


FROZEN    DESSERTS 


3  pts.  water, 
Yz  c.  sugar, 
i  can  -pineapple, 
3  lemons, 
YZ  glass  rum. 


i  qt.  milk, 
i  pi.  pastry  cream, 
iY*  c.  sugar, 
Y*  pkg.  Knox  gela- 
tine, 
3  eggs. 


6  lemons, 

2  oranges, 

Yz  pt.  champagne, 

i  pt.  water, 

i  gill  rum, 

i  Ib.  pitlv.  sugar, 

i  gill  brandy. 


i  pt.  cream, 
i  egg  white. 


i  qt.  cream, 
I  dozen  bananas. 


RUM  PUNCH. 

Boil  water  with  sugar  and  cool.  Add 
the  juice  of  pine  apple,  juice  of  lemon 
and  rum.  Freeze. 

Miss  A.  M.  Gerber. 

ICE  CREAM. 

Mix  all  together  and  add  grated 
cocoanut  or  pine  apple  when  ready  to 
freeze.  Miss  A.  M.  Gerber. 


FROZEN  PUNCH. 

Peel  oranges  and  lemons,  squeeze 
out  all  the  juice  ;  add  liquor  and  sugar ; 
stir  until  dissolved  and  add  water.  Put 
into  freezer,  and  turn  slowly  and  steadily 
until  the  mixture  is  partly  frozen.  It 
will  require  a  long  time  to  freeze  and 
should  not  be  too  hard. 

Mrs.  F.  A.Johnson. 

MOUSSE. 

Beat  white  of  egg  stiff,  add  to  cream, 
sweeten  and  flavor,  pour  into  mold  and 
pack  in  ice  and  salt.  Stand  two  hours. 

BANANA  ICE  CREAM. 

Press  bananas  through  sieve  and  to 
cream.  Sweeten  and  add  vanilla. 
Freeze. 


77 


3  bxs.  strawberries 
i  qt.  water, 
3  egg  whites, 
sugar. 


STRAWBERRY  ICE. 

Mash  berries  thoroughly  and  sweeten 
to  taste,  add  water  and  partly  freeze. 
Beat  whites  of  eggs  very  stiff,  and  add 
to  partly  frozen  berries.  Freeze  and 
let  stand  two  hours  before  using. 


i  pt.  milk, 
i  qt.  cream, 
5  egg  yolks, 
3  cs.  sugar, 
juice  i  lemon, 
i  Ib.  chopped  crys- 
talized  fruit. 


TUTTI    FRUTTI. 

Heat  milk  almost  to  boiling,  and 
pour  over  the  eggs  that  have  been  well 
beaten  with  the  sugar.  Beat  all  to- 
gether, and  return  to  fire  and  boil  ten 
minutes.  When  cold  beat  in  cream 
and  half  freeze  it.  Have  fruit  chopped 
fine,  and  pour  over  it,  and  stir  into 
half-frozen  cream  and  freeze. 


PUNCHES   AND    DRINKS 

"A    sweeter  draught  from  fairer  hands  was   never 
quaffed. " 


i  qt  can  sliced  pine- 
apple, 
\  doz.  lemons, 

1  doz.  oranges, 

2  cs.  sugar, 

juice  from  i  pt.  ap- 
ricots, 

juice  i  pt.  peaches, 
juice  i  pt  cherries, 

3  Ibs.  cracked  ice, 
2  siphons  Shasta 

water, 
i  qt.  water, 
i  pt  Maraschino 

cherries. 


%  doz.  lemons, 
^  doz.  oranges, 

1  can  pineapple, 

2  qts.  water, 
sugar, 

ice. 


FRUIT  PUNCH. 

This  will  serve  thirty  guests. 

Mrs.  C.  F.  Prentiss. 


NECTAR. 

Cut  oranges  and  pineapple  in  bits ; 
take  juice  of  lemons  and  pineapples ; 
melt  sugar  before  using  ;  add  water  and 
lastly,  fruit ;  just  before  serving  add  ice. 

CEYLON  TEA  PUNCH. 
(Proportions  for  one  gallon?) 

Take  one  gallon  of  Ceylon  tea  (J.  A. 
Folger  &  Co.'s.,  San  Francisco,  is  the 
best)  well  drawn,  and  add  juice  of  one 
dozen  lemons  with  grated  rind  of  two ; 
juice  of  one-half  dozen  oranges,  and 
slices  from  two  more ;  three  sliced  ban- 
anas ;  one  small  can  pineapple,  or,  if 
fresh,  one  small  one  sliced ;  Logan 
berries,  strawberries,  or  crushed  rasp- 


79 


berries  if  in  season ;  otherwise  about 
three  dozen  Maraschino  cherries.  The 
Logan  berries  and  strawberries  should 
be  cut  lengthwise  when  used.  Add 
sugar  to  taste,  and  a  '  block  of  ice.  If 
wine  is  desired  claret  is  best,  one  quart 
being  enough  for  one  .gallon  of  tea. 
The  punch  is  excellent,  however,  with- 
out addition  of  any  wine.  A  little 
Shasta  water  may  be  added  now  and 
then  to  give  it  life.  Rev.  C.  L.  Miel. 


80 


DISHES    FOR    CHAFING    DISH 


1  lb.  cheese  rich 
Eastern}, 

Y*  c  ale  or  beer, 

2  tbsp.  Worcester 
sauce.     • 

i   tbsp.  English 

mustard, 
i  tsp.  salt, 
10  drops  Tabasco, 
i  tbsp.  butter, 
Y^  tsp.  soda. 


2  Ibs.  lobster, 
%  c.  butter, 
Yz  tsp.  salt, 
little  cayenne, 
slight  grating  nut- 
meg, 

Y$  c.  cream, 
2  egg  yolks. 


1  lemon, 

2  c .  lobster  meat, 
shredded, 

2  tbsp.  butter, 
salt,  pepper  and 
cayenne. 


WELSH   RAREBIT. 

Cut  cheese  in  thin  slices.  Mix  all, 
Worcester  sauce,  mustard,  salt  and 
Tabasco.  Have  your  chafing  dish,  or 
saucepan,  warm,  not  hot,  and  melt  but- 
ter. Then  put  in  your  cheese  and  melt 
slowly,  stirring  from  time  to  time,  and 
steadily  after  the  cheese  is  half  melted. 
When  thoroughly  melted  and  smooth, 
pour  in  your  cup  of  seasoning  slowly 
and  stir  in  rapidly.  After  all  are  well 
blended,  add  soda  and  stir  in  quickly.  It 
will  make  the  rarebit  white,  creamy 
and  digestible.  Serve  at  once  on  bread 
or  toast  on  warm  plates.  Never  let 
your  cheese  get  too  hot  or  it  will  be 
stringy.  Rev.  C.  L.  Miel. 

LOBSTER  A  LA  NEUBOURG. 

Remove  lobster  from  shell  and  cut 
into  slices.  Melt  butter,  add  lobster 
and  cook  three  minutes ;  add  salt,  cay- 
enne, nutmeg.  Cook  one  minute;  add 
cream  and  yolks  of  eggs  slightly  beaten. 
Stir  until  thickened.  Serve  with  toast. 
Miss  Anita  Miner. 

LOBSTER  A  LA  WILCOX. 

Melt  butter  in  chafing  dish,  add  lob- 
ster, cover,  cook  ten  minuets;  add  sea- 
soning and  juice  of  lemon.  Serve  with 
saltines. 


81 


i  pt.  shrimps, 
i]/2  c.  cream, 
i  tbsp  butter, 
i  tbsp  flour, 
i  c.  cold  boiled  rice, 
i  tbsp.  catsup, 
i  tbsp.  Worcester 

sauce. 

Yi  tsp.  onion  juice, 
juice  %  lemon, 
few  drops  tabasco 

sauce, 
salt, 
cayenne. 


CREAMED  SHRIMPS. 

Cook  butter  and  flour  together  in 
chafing  dish,  add  cream,  and  stir  until 
smooth.  Put  in  other  ingredients  and 
season  to  taste  with  salt  and  cayenne. 
Let  come  to  a  boil  and  serve  at  once  on 
buttered  toast. 


1  lb.  cheese  (Easfn 
cream), 

2  tbsp.  butter, 

1  tsp.  mustard, 

2  eggs, 

i  c.  cream, 

sail  and  cayenne, 

i  tbsp.  Worcester 

sauce, 
Y*  tsp.  soda. 


2  small  crabs, 
i  small  onion, 
i  qt.  tomatoes, 

1  chili  pepper, 

2  tbsp.  butter, 
%  c.  water, 

i  r  cream, 
i  tbsp   flour, 
salt  and  pepper 


WELSH    RAREBIT. 

Grate  (or  shred  with  fork)  cheese. 
Melt  butter  in  chafing  dish;  add  cheese, 
salt,  cayenne,  Worcester  sauce,  mus- 
tard. Have  cream  and  well  beaten 
eggs  mixed.  When  cheese  is  melted, 
add  cream  and  eggs,  stirring  constantly 
until  perfectly  smooth.  Add  soda  and 
serve  on  hot  crackers. 

CRAB  CREOLE.     (Chafing  Dish.} 

Put  onion,  chili  pepper  and  water 
together;  boil  briskly  15  minutes;  add 
tomatoes;  boil  10  minutes  and  strain. 
Stir  in  a  pinch  of  soda.  Melt  butter 
and  rub  in  flour;  stir  in  the  tomoto 
juice,  the  shredded  crab,  cream,  pepper 
and  salt  to  taste.  A  little  tobasco 
sauce  can  be  added  if  desired.  Serve 
on  toast  or  salted  crackers. 

Mrs.  W.  A.  Meyer. 


82 


2;$c  Martin 's  cream 

cheese, 

1 y  c an  deviled  ha  m 
3  eggs, 

Y*  pi.  cream , 
3  tbsp.  beer, 
Tobasco  sauce. 


ENGLISH  MONKEY. 

Beat  eggs  well  and  add  cream,  and 
then  deviled  ham.  Put  butter  the  size 
of  a  walnut  in  chafing  dish — when 
melted  add  shredded  cheese — melt  to- 
gether, add  the  egg,  cream  and  ham. 
Add  the  beer  and  tobasco  to  taste. 

Mrs.  K.  L. 


3  doz.  medium  sized 

cucumbers, 
3  doz.  medium  sized 

onions, 
I    tbsp.    mustard 

seed, 

I  tbsp.  gr.  mustard, 
3  green  peppers 

sliced, 
i  scant  c.  brown 

sugar, 

i  tbsp.  whole  cloves, 
i  handful  stick  cin- 


PICKLES 

SWEET  PICKLES. 

Freshen  cucumbers  in  cold  water  one 
day.  Then  put  in  brine  over  night. 
Dry  each  one.  Take  vinegar  enough 
to  cover  them.  Boil  all  but  cucumbers 
together,  then  drop  in  cucumbers  and 
steam  for  half  an  hour  Don't  allow 
them  to  boil.  Mrs.  S.  B.  Slight. 


2  doz.  medium  size 

cucumbers, 
2  heads  cabbage, 

1  doz.  gr.  peppers, 
5  doz.  very  small 

onions, 

2  oz.  white  must'd 
seed, 

1  oz.  tumeric, 

2  oz.  celery  seed, 
Yz  Ib.  Caiman's 

mustard, 
^Yt  Ibs.  brn.  sugar. 


GRAY'S  PICKLES. 

Chop  cucumbers  and  cabbage  fine 
and  let  stand  over  night  in  salt.  Soak 
onions  and  peppers  (separately)  over 
night  in  salt  water.  Squeeze  the  water 
out  by  pressing  them  in  a  towel,  then 
mix  with  seasoning.  Cover  with  cider 
vinegar  and  boil  thirty  minutes.  Like 
chow-chow,  keeps  well  in  fruit  jars. 

Laura  Lorenz. 

83 


i  c.  tomatoest 
i  large  onion, 
cut  up, 

1  Ib.  beef  cut  up, 

2  large  pieces  of 
garlic, 

salt  and  pepper. 


SPAGHETTI. 

Boil  as  much  spaghetti  as  is  needed, 
then  pour  over  the  sauce.  Boil  one 
hour  and  strain. 

Mrs.  S.  B.  Slight. 


i  head  of  lettuce, 

chopped  fine, 
3  slices  bacon,  cut 

into  small  pieces, 
i  tomato, 
i  small  onion, 
i  c.  breadcrumbs, 
i  c  grated  cheese, 
salt  and  pepper  to 
taste. 


STUFFED  PEPPERS. 

Fry  the  bacon,  lettuce,  tomato  and 
onion  together,  then  add  the  other  in- 
gredients. Remove  the  seeds  from  the 
peppers  and  stuff  with  the  mixture. 
Place  a  small  piece  of  butter  on  each 
and  bake.  Mrs.  S.  B.  Slight. 


SALT  PICKLES. 

Make  a  brine  of  equal  parts  of  salt 
and  water — that  is,  to  every  pint  of 
water  add  a  pint  of  salt.  Take  medium 
sized  cucumbers;  place  in  a  stone  jar; 
cover  with  brine.  Put  cloth  and  weight 
on  and  let  stand  for  six  weeks,  washing 
the  cloth  frequently  to  remove  the 
scum  that  forms  on  top.  Drain  off  the 
brine  and  put  into  fresh  brine.  They 
will  keep  this  way  all  winter.  You  can 
take  part  of  them  and  soak  in  fresh 
water  and  scald  in  hot  water,  but  do 
not  boil,  and  then  put  in  either  plain 
or  spiced  vinegar. 

Mrs.,  William  [oJuiston. 


84 


TO   KEEP    TOMATOES    FRESH. 

Cut  as  you  do  for  use,  and  put  an  or- 
dinary amount  of  salt  over  layers  of  the 
tomatoes  put  in  a  jar.  Put  weight  on 
them.  The  salt  will  draw  enough 
liquid  to  cover  and  keep  fresh. 

Mrs.  E.  L.  Hawk. 


i  three-layer  box 

tomatoes, 
3  tbsp.  salt, 
i  tbsp.  pepper. 
i  tbsp  cloves, 
i  tbsp.  mace, 
i  tbsp.  allspice, 
i  tbsp.  cinnamon, 
i  tbsp.  mustard, 
i  large  onion, 
3  green  peppers, 
Yt  c,  olive  oil, 
i  c.  sugar, 
\  qt.  vinegar, 
Yt  bottle  Worcester 

sauce. 


TOMATO  CATSUP. 

Cut  tomatoes  up  and  cook  until  they 
can  be  put  through  a  sieve;  then  add 
all  the  other  ingredients  (onion  and 
peppers  chopped  very  fine)  and  cook 
three  hours  and  seal. 

Mrs.  G.  B.  Carr. 


2  gal.  green  toma- 
toes, 

6  large  onions, 

i  c.  salt, 

i  gal  water, 

3  pts.  vinegar, 

1  doz.  red  peppers, 

2  Ibs.  brown  sugar, 
2  tb*p.  each  of  salt, 

ground  cloves, all- 
spice, mustard, 
celery  seed, 
5  pts.  vinegar. 


TOMATO  CHOW-CHOW. 

Slice  tomatoes  (not  too  thin),  chop 
onions  and  sprinkle  thoroughly  with 
the  salt ;  stand  all  night  with  weight 
on ;  drain  in  the  morning,  then  boil 
fifteen  minutes  in  the  water  and  vine- 
gar. Drain  again  and  add  pepper  (cut 
real  fine),  sugar,  salt,  cloves,  alspice, 
mustard,  celery  seed  and  five  pints  vine- 
gar. Allow  to  boil  ten  minutes  and 
,seal  in  jarrs.  Mrs.  E.  E.  Earle. 


2  c.  chopped  onions, 
2  c:  chopped  celery, 
2  c.  brown  sugar,  ' 

1  c.  white  mustard 
seed, 

2  tsp.  cinnamon,  , 

2  tsp.  cloves, 
4  red  peppers, 
%  tsp.  pepper, 

3  pts.  vinegar, 
2  c.  salt. 


TOMATO  RELISH  (Splendid}. 

Eight  quarts  ripe  tomatoes,  chopped 
fine;  cover  with  salt  and  drain  in  a  bag 
overnight.  Next  morning  add  all  the 
other  ingredients,  and  pack  in  jars  with 
horse-radish  on  top. 

Mrs.  E.  L.  Hawk. 


PICKLED   ONIONS. 

.  Clean  the  small  button  onions  thor- 
oughly, cover  with  hot  brine,  let  stand 
over  night,  then  drain  and  cover  with 
hot  vinegar,  spiced  to  taste. 

Mrs.  Rarer. 


4  pecks  green  toma- 
toes, 

i  small  head  cab- 
bage, 

%  doz.  cucumbers, 
]/?.  doz. large  onions, 
yz  doz.  green  pep- 
pers, 

1  c.  salt. 

2  qts.  vinegar, 
2  c .  sugar, 

i  tbsp.  cloves, 
i  tbsp.  allspice, 
i  tbsp.  cinnamon, 
i  tbsp.  blackpepper, 
i  tbsp.  nutmeg, 

1  tbsp.  mustard, 

2  tbsp  yellow  mus- 
.  tard  seed. 


CHOW-CHOW   (Excelbnfy. 

Chop  tomatoes,  cabbage,  cucumbers, 
onions  and  peppers  fine  and  mix  with 
salt,  place  in  stone  jar  and  stand  over 
night  Next  morning  put  in  a  bag  and 
drain  dry;  put  back  in  the  jar  and  cover 
with  vinegar,  and  let.  stand  over  night 
and  drain  again.  Now  take  vinegar 
and  add  sugar,  cloves,  alspice,  cinna- 
mon, pepper,  nutmeg,  mustard  and 
mustard  seed.  Mix  together  thoroughly; 
if  not  moist  enough,  add  a  little  more 
sweetened  vinegar;  put  in  glass  jar; 
will  keep  indefinately. 

Mrs  William  Irving,  Colfax. 


86 


SWEET  PICKLES. 

Take  200  cucumbers  about  four 
inches  long;  freshen  in  cold  water  for 
three  or  four  hours;  remove  and  place 
in  stone  jar;  sprinkle  liberally  with  salt; 
let  stand  for  twenty-four  hours;  pour 
off  the  brine;  add  twenty  or  thirty  small 
onions,  twelve  green  peppers,  two  table- 
spoonfuls  of  white  pepper  and  one  and 
a  half  pounds  of  white  sugar;  cover  with 
vinegar  of  moderate  strength;  let  stand 
eight  days;  pour  off  vinegar,  (The 
vinegar  having  been  weakened  by  ab- 
sorption, additional  vinegar  and  sugar 
must  be  added  thereto)  Boil  ten  min- 
utes; place  pickles  in  glass  jars,  and 
pour  the  hot  vinegar  over  the  pickles, 
seal  and  keep  in  dark  place. 

Mrs.J.J.  Keegan. 


4  qts.  green  toma- 
foes, 

6  large  onions, 

i  Ib.  sugar, 

i  qt.  vinegar, 

I  tbsp.  each  of  all- 
spice and  cloves, 

i  tbsp.  blackpepper, 

i  tbsp.  mustard, 

i  tbsp.  salt. 


TOMATO  SOY. 

Slice  tomatoes  and  onions,  and  add 
other  ingredients;  put  in  a  preserving 
kettle  and  stew  till  tender,  stirring 
often.  Put  in  jars  and  seal.  Keep  a 
month  before  using. 

Mrs.  Wm.  Irving. 


i  pt.  ripe  olives, 
l/t  c.  blanched  al- 
monds, 
red  pepper, 
mayonnaise. 


SANDWICHES 

OLIVE  AND  NUT  SANDWICHES. 

Pit  and  chop  the  olives;  chop  almonds; 
mix  together  with  mayonnaise  and  sea- 
son. Spread  between  slices  of  wheat 
bread.  Slices  of  boiled  tongue  can  be 
added  if  desired. 

Mrs.  C.  F.  Prentiss. 


LETTUCE  SANDWICHES. 

Wash  lettuce  thoroughly  and  place 
on  ice  one  hour  or  more.  Cut  wheat 
bread  very  thin,  spread  with  butter  on 
one  side  and  mayonnaise,  in  which  a 
clove  of  garlic  has  been  rubbed;  on  the 
other.  Put  lettuce  leaf  between,  press 
firmly,  cover  with  a  damp  napkin  till 
ready  for  use.  Serve  as  soon  as  pos- 
sible. Mrs.  F.  A.  E 


EGG  SANDWICHES. 

Boil  eggs  and  remove  yolks;  into 
these  rub  salt,  pepper,  lemon  juice  and 
grated  onion  to  taste;  add  finely  chop- 
ped whites  and  spread  between  slices  of 
wheat  bread. 

NUT  SANDWICHES. 

Mix  finely  chopped  English  walnuts 
or  peanuts  with  mayonnaise  dressing 
and  spread  on  thin  slices  of  bread  that 
has  been  buttered  on  both  sides. 


CONFECTIONS 

"Read,  mark,  learn  and  inwardly  digest" 


I  c.  fine  brown  sug- 
ar (sea  foam], 

Yt  c  white  sugar, 

X  c.  sweet  milk, 

butter  size  of  wal- 
nut, 

pinch  of  salt, 

l/i  c.  walnuts  \brok- 

en). 


t  c  pastry  cream, 
3  c.  sugar, 

vanilla. 


i  c.  molasses, 
I  c.  brown  sugar, 
i  tbsp.  vinegar, 
i  oz.  butter. 


1  c.  good  molasses, 

2  c.  sugar, 
i  c.  milk, 

y-t  c.  grated 
chocolate, 
butter  size  of  egg. 


PANOCHE. 

Boil  to  soft  ball,  (testing  in  cold 
water  every  few  minutes).  Have  wal- 
nuts ready  and  pour  into  hot  candy  and 
stir  or  beat  to  a  cream.  Spread  on  but- 
tered plate,  and  when  cold  cut  into 
squares.  Mrs.  G.  IV.  Lorenz. 

ROMAN  CARAMELS. 

Boil  together  till  it  will  form  a  soft 
ball.  Pour  on  marble  slab  and  knead 
till  creamy  and  mold  into  cubes  with 
the  fingers.  Mrs.  F.  A.  Edinger. 

MOLASSES  CANDY. 

Boil  all  together  without  stirring  un- 
til it  hardens  when  dropped  into  cold 
water.  Pour  into  buttered  plates  and 
pull  as  soon  as  cool  enough. 

CHOCOLATE  CARAMELS. 

Boil  milk  and  molasses  together; 
mix  chocolate  with  just  enough  boiling 
milk  and  molasses  to  moisten;  rub 
smooth;  then  with  the  sugar  stir  into 
the  boiling  liquid;  add  butter  and  boil 
twenty  minutes,  or  until  it  hardens  in 
water;  pour  on  buttered  plates,  and  when 
cold  cut  into  squares;  best  to  wrap  each 
square  in  oiled  paper. 

Miss  Blanche  Hawk. 


3  c.  very  light 

brown  sugar, 
%  c.  dark  molasses, 
Y$  c.  cold  water, 
}%  c.  new  milk, 
X  lb.  butter, 
y$  unsweetened 
chocolate 
(Baker's}. 


CHOCOCATE  CARAMELS. 

Pour  into  large  sauce-pan,  water, 
milk,  and  molasses,  then  sugar  until  it 
is  dissolved.  Put  chocolate  in  (in  a 
lump)  as  soon  as  boiling  commences. 
When  chocolate  has  melted,  put  in  but- 
ter. Do  not  stir  after  this  (remove 
spoon) .  To  test — Take  a  cup  of  water 
in  the  left  hand,  wet  the  forefinger  of 
right  hand  and. , dip  into  the  boiling 
chocolate  and  then  plunge  into  the  cold 
water  in  the  cup.  It  will  not  burn  the 
finger.  When  the  candy  hardens  to 
the  breaking  point  as  it  is  put  into  the 
water,  it  is  ready  to  take  off.  Pour 
quickly  into  buttered  tin,  but  do  not 
drip  or  scrape  the  last  from  the  sauce- 
pan lest  it  cause  the  candy  to  sugar. 
Put  the  last  bit  into  a  separate  dish  and 
if  it  sugars  you  will  not  spoil  all,  but 
only  a  small  part.  Try  half  the  recipe 
at  first  and  learn  by  experience  when  it 
is  ready  to  take  from  the  fire.  When 
cool,  cut  into  squares. 

Laura  Lorenz. 


2  c.  sugar, 
}&  c.  glucose, 
Yt  c.  best  New  Or- 
leans molasses, 
very  little  water, 
butter  size  walnut. 


PEPPERMINT  CANDY. 

Cook  until  it  will  form  a  stiff  mass 
in  cold  water,  then  pour  on  buttered 
plates  to  cool.  Pull,  and  while  doing 
so  add  three  or  four  drops  of  pepper- 
mint. To  make  the  dark  stripe,  save 


90 


a  small  part  of  the  cooked  candy  and 
add  to  that  pulled,  just  as  you  pull  out 
to  cut.  Miss  Blanche  Hawk 


2  c.  gran,  sugar, 
6  tbsp.  hot  water, 
2  tbsp.  gelatine, 
6  tbsp.  cold  water 
fiqvor. 


plums, 
apples, 
sugar. 


currants, 

raspberries, 

sugar. 


MARSHM  ALLOWS. 

Let  gelatine  dissolve  in  cold  water. 
Boil  sugar  in  hot  water  until  it  is  like 
gum  in  water.  Pour  into  the  dissolved 
gelatine  and  beat  about  twenty  min- 
utes, or  until  very .  stiff. 

Miss  B.  Groth. 

PLUM  BUTTER. 

One  peck  plums,  one-half  bushel 
sweet  apples;  cook  in  separate  kettles 
until  quite  soft,  with  just  enough  water 
to  prevent  burning;  when  soft  put 
through  a  colander  into  the  same  kettle, 
and  to  each  pound  add  three-quarter 
pound  white  sugar;  ccok  one-half  hour 
and; seal.  Mrs.  F.  R.  Dray. 

CURRANT  AND  RASPBERRY 
JELLY. 

Weigh  the  fruit,  put  into  a  kettle 
and  press  with  a  potato  masher;  boil 
rapidly  for  twenty  minutes,  stirring  to 
prevent  burning  and  strain;  place  on 
the  fire  again,  and  to  each  pound  of 
fruit  add  one-half  pound  of  sugar.  The 
moment  the  sugar-  .is  dissolved  it  is 
done.  Use  one-sixth  raspberries  and 
five-sixth  currants. 

Mrs.  William  Beckman. 


i  dozen  navel 

oranges, 
water, 
sugar. 


ORANGE  MARMALADE. 

Weigh  oranges  before  peeling,  slice 
very  thin,  skins  and  all;  two  pints  of 
water  to  every  pound  of  oranges;  soak 
twenty-four  hours;  boil  gently,  uncov- 
ered, until  a  fork  will  penetrate  the 
skins  easily.  Take  off  the  stove  and 
let  cool.  Measure  again,  and  to  each 
pint  of  orange  add  one  and  one-fourth 
pounds  of  sugar.  Cook  one  and  three- 
fourths  hours  without  stirring  and  add 
the  juice  of  five  lemons  and  seal. 

Mrs.  Geo.  W.  Lorenz. 


1 8  Ids.  tomatoes, 
1 8  Ibs.  sugar, 
8  lemons,  rind  and 
juice. 


TOMATO  PRESERVES. 

Small  yellow  tomatoes — select  rather 
green  ones.  Wash  and  cut  fine;  do 
not  peel.  Add  a  little  water  to  start 
them  and  as  they  heat  add  the  sugar. 
Use  all  the  grated  rind  and  juice  of 
lemons.  Boil,  not  too  rapidly,  two 
hours,  and  seal. 

Mrs.  F.  A.  E. 


PEACH  HONEY. 

Put  firm  peaches  through  a  meat 
chopper;  add  as  much  sugar  as  you 
have  fruit  and  cook  as  little  and  quickly 
as  possible. 

Mrs.  E.  L.  Hawk. 


ORANGE    MARMALADE. 
Dissolve  gum  arable  in  water.     Cut 

2  tosp.  gum  arable,  /*.  .  *.. 

y2pt.  water,  oranges  and  lemons  in  quarters,    blice 


as  possible.  To  every  cup  of  fruit  and 
rind,  add  two  cups  of  cold  water.  Let 
stand  twelve  hours  or  more;  then  boil 
till  tender.  Now,  to  every  cup  of  fruit 
add  one  and  a  half  cups  of  white  sugar; 
add  gum  arabic  and  boil  one  hour. 
While  boiling  seeds  will  float;  skim 
them  out  and  put  marmalade  in  glasses. 
Mrs.  C.  F.  Prentiss. 


93 


BREAD 

"Behind  the  nutty  loaf  is  the  mill-wheel;  behind  the 
mill  is  the  wheat-field;  on  the  wheat-field  rests  the  sun- 
light; above  the  sun  is  God.'1'1 

BREAD. 

(An  Original  Way  to  Use  Stale  Bread. 
Very  Good.} 

For  a  small  family  make  a  "one  egg 
batter,"  using  no  sugar.  Have  the 
bread  sliced,  dip  into  the  batter,  which 
must  be  thick  enough  to  remain  on  the 
bread  when  lifted  out,  and  fry  in  deep, 
hot  fat.  They  puff  up  like  doughnuts, 
but  the  bread  loses  itself  in  the  cook- 
ing. Serve  with  maple  syrup  or  pow- 
dered sugar. 

BREAD. 

{Breakfast  Gems.} 

Sift  flour,  salt  and  baking  powder  to- 
gether. Into  the  milk  drop  the  eggs 
and  sugar  and  beat  quickly;  then  add 
half  the  flour  and  melted  butter;  beat, 
and  add  the  remainder  of  flour.  Bake 
in  well  larded  gem  pans  in  a  quick  oven. 
Mrs.  J.  T.  Martin. 


2  c.  flour, 

y2  tsp.  salt, 

2  tsp.bak'g powder ; 

1  pt  sweet  milk. 

2  eggs, 

i  tbsp.  sugar, 
butter  size  walnut. 


94 


TABLE  OF  WEIGHTS  AND  MEASURES. 

4  teaspoon'uls  of  liquid i  tablespootiful. 

4  tablespoonfuls  of  liquid yz  gill,  X  CUP.  or  l  wine-glass. 

I  tablespoonful  of  liquid , )4  ounce. 

1  pint  of  liquid ...i  pound. 

2  gills  of  liquid ...i  cup  or  ^  pint. 

i  kitchen  cup }4  pint. 

i  heaping  quart  of  sifted  flour i  pound. 

4  cups  of  flour  i  quart  or  i  pound. 

i  rounded  tablt spoonful  of  flour ...l/2  ounce. 

3  cups  of  cornmeal ...I  pound. 

ij^  pints  of  cornmeal i  pound. 

i  cup  of  butter '/*  pound. 

i  pint  of  butter - i  pound. 

i  tablespoonful  of  butter  , i  ounce. 

Butter  the  size  of  an  egg 2  ounces. 

Butter  the  size  of  a  walnut i  ounce. 

1  solid  pint  of  chopped  meat \  pound. 

10  eggs i  pound. 

A  dash  of  pepper >s  teaspoonful,  or  3  good  shakes. 

2  cups  of  granulated  sugar i  pound. 

"  i  pint  of  granulated  sugar i  pound. 

i  pint  of  brown  sugar 13  ounces. 

2l/2  cups  of  powdered  sugar i  pound. 


95 


Boston 
Brown 
Bread 
Flour 


B 
B 
B 


Boston 
Brown 
Bread 
Flour 


BOSTON  BROWN  BREAD— Two  cups  Allen's  B.  B.  B.  Flour.  ^  cup  Hew 
Orleans  Molassts,  and  i  cup  cold  water;  mix  thoroughly  Put  this  quantity  into  two  i-lb. 
baking  powddr  cans;  have  cans  well  greased  and  fill  about  half  full;  put  on  covers  and  put 
in  kettle  of  boiling  water  and  steam  two  hours.  To  slice  smoothly  dip  knife  in  cold  water. 

BAKED  BROWN  BR.EAD- Two  cups  Allen's  B.  B.  B.  Flour,  i  tablespoon- 
ful  sugar,  i  cup  sour  milk.  Bake  in  moderate  oven  about  30  minutes. 

BREAKFAST  MUFFINS— Two  cups  Allen's  B.  B.  B.  Flour  2  tablespoon- 
fuls  sugar,  i%  cups  sour  milk  and  i  egg.  Beat  all  together  and  bake  in  gem  pans  20  minutes 

GRIDDLE  CAKES— One  cup  Allen's  B.  B.  B.  Flour,  i  egg,  i  cup  sour  milk. 
Beat  well  together  and  bake  on  a  hot  griddle. 

CHILDREN'S  PUDDING— Into  2  cups  of  B.  B.  B.  Flour  stir  i  cup  raisins, 
%  cup  suet,  i  teaspoonful  cinamon,  i  teaspoonful  cloves;  add  i  egg,  %  cup  New  Orleans 
Molasses  and  i  cup  sweet  milk.  Steam  3  hours.  Serve  with  plain  sauce. 

PRUNE  PUDDING— Scald  2  dozen  California  Prunes.  Pour  off  the  water, 
stone  and  cut  the  prunes  into  small  pieces.  Stir  the  chopped  prunes  into  2  cups  Allen's 
B.  B.  B.  Flour  and  add  %  cup  New  Orleans  Molasses,  i  cup  sweet  milk,  i  egg,  i  teaspoonful 
cloves,  and  %  a  nutmeg  grated.  Steam  three  hours.  Serve  with  Cream  Sauce. 

ALLEN'S  BOSTON  BROWN  BREAD  FLOUR 

Manufactured  by  E.  W.  ALLEN,  SAN  JOSE,  CAL. 
— — — =ASK  YOUR  GROCER  FOR  IT 


96 


KIMBALL-UPSON  CO. 

The   Exclusive  Sporting   Goods   House 

/<0^frl  Physical  Culture  Apparatus  for  Ladies 

Photographic  Supplies  and  Cutlery... 

i    609-611  K  Street  Sacramento,  Calif. 


Sunset  Main  SO  —  Xelehones—  Capital   GOG 

For  all  occasions  given  prompt  attention 

and  put  up  artistically,  at  prices 

to  suit  all  for  first-class  work. 


pi  Al|7nflC 
1  1«U  T?  ClO 


Leading  Florists 


52O  K  Street  Sacramento  Cal. 

D.  Dierssen  Co. 

QROCERS,  PRODUCE 

and  MEAT  M ARKKT 

721  to  729  J  Street  Sacramento,  CaL 


OTT 
FOR 
DRUGS 


PHONE  •  \A/E  keep  boys  and  bikes  for  ^he 

^      purpose   of   instantly    sending 
you  any  article  in   our  well-assorted 
,     stock.  You  will  always  find  our  prices 
^ '   right,  our  drugs  fresh  and  an  earnest 
•<  •   desire  to  please  you. 

EitHer    PHone  No.   1O 

FRANCIS    S.    OTT 

PHnNF  Nn    10  *>        QUICK  DELIVERY  DRUGGIST 

rituiic  wo.  lu  •  200  K  st<>  s>  Side  2d  and  K 


97 


F.  F.  THOMSON,  Pres.  C.  F.  PRENTISS,  Mgr.  H.  R.  THOMSON,  Treas. 

M.  DIGGS,  Vice-  Pres.  F.  L.  MARTIN  J.   W.  GEE-UN,  Sect'y 


Thomson-Diggs  Co. 


-•WHOLESALE' 


Hardware  Farm  implements  Vehicles 

A  Few  of  Our  Specialties 

Weber  and  Handy  Iron  Wagons,  Imperial  and  Solid  Comfort  Plows, 

Crown  and  Standard  Mowers,  Red  Cross  Windmills,  Clark's 

Disc  Harrows,  Pacific  Seed  Sowers,  Ellwood 

Woven  Fencing,  Etc. 

308=312  J  Street  Sacramento,  Cal. 

E.  L.  HAWK  J.  C.  CARLY 

HAWK  &  CARbY 

REAL    ESTATE 

Farm  Lands,  City  Property 

&  &  INSURANCE:  ^  ^ 

Houses  Rented  Money  to  Loan  on 

Rents  Collected  Real  E,state 

1O14  FcmrtH  Street  Sacramento,  Cal. 

98 


feeding  on  Nutrition  in  place  of  Stimulation  is  the  hope  of  the 
Twentieth  Century 


EL,  DORADO  OLIVE  OIL 

can  be  freely  used  in  all  cooking  oper- 
ations where  butter  or  lard  is  called 
for,  but  as  the  oil  makes  a  more  perfect 
mixture,  a  less  quantity  should  be  used. 
In  a  general  way  no  change  is  necessary 
in  the  methods  followed,  and  muffins, 
fritters,  cakes,  and  pastry  made  with 
EL  DORADO  OLIVE  OIL  will  be  more 
tender,  more  delicious  and  more 
easily  digested 


USE 


El  Dorado 


Olive  Oil 


FOR  FRYING 

It  is  tHe  most  easily  digested 
and  most  wholesome  form  of 
fat,  supplying  nutrition  in 
tKe  place  of  stimulation 


"We  guarantee  and  prove  all 
we  claim  for  £1  Dorado  Olive 
Oil  ..........  IT  IS  PURE 


A.JJOHNSTONCO. 


99 


SUNSET  PHONE  VALE  1241  CAPITAL  1132 

J.  F.  BradsHaw 

GROCER 

17O4  I  STREET 

Prescription  Specialist  Either  Phone  43  Toilet  Articles 

Perftimery,  Etc. 

P.  F,  McMORRY 

DRUGGIST  *  CHEMIST 

Cor.  Gth  and  K  Sts.          Sacramento,  Cal. 

PERKINS— Sunset  Main  800  PHONES          SACRAMENTO— Sunset  Oak  851... Capital  829 

Two  of  the  Largest  Grocery  Stores  in  Sacramento  County 

PERKINS  (Q.  CO.        The  Sacramento  Cash  Store 

Groceries  and  CrocKery,  Paints 

MarKet   Supplies  Hardware,  Etc. 

PERKINS  CALIF.  1028-1030  J  Street        Sacramento,  Cal. 

Sunset  Phone  Red  86  Capital  507 

R.  O.    KlMBROUGH 

Builders'   Hardware,   Mechanics* 
Tools,   Cutlery,   Etc. 

7O4  J  Street  Sacramento,  Cal. 

100 


Crystal  Creamery  Butter 


Is  made  fresH  every  day  at  otir 
NEW,  MODERN  CREAMERY 
&  j&  &  132O-1322  J  Street  &  j&  & 
"We  t»se  only  tHe  purest  of  se- 
lected cream,  wHich  tnaKes  tKe 
Crystal  Butter  tKe  finest  and 
sweetest  in  flavor  of  any  in  tKe 
city  &  &  &  j&  j&  £?  £/  £?  & 


SOLD 


First=Class  Sacramento  Grocers 


Electric    Current    FtirnisHed    for    Incandescent    Lig'Kting 
Arc    LigHting    and    Po-vver 


GAS 


$1.OO    Per    M    Cubic    Feet 

FURNISHED  FOR  FUEL  AND  ILLUMINATING 


Use  GAS  STOVES  for  Cooking,  GAS  WATER 

HEATERS  for  Hot  Water  and  HEATER 

for  Warming  the  House 

ALL  FOR  SALE  AT  THE  OFFICE 

Sacramento  Electric  Gas  and  Railway  Company 

OFFICE:  201  J  STREET,  SACRAMENTO,  CALIFORNIA 

IOI 


EUROiA 


COOKING  (&•  HEATING 


STOVES 


Tor  Burning 
Goal,  Wood 
Gasoline.  Oil 
and  Gas.... 


For  House- 
hold, Hotels 
Boarding 
House,  Glub 
Restaurant 


THE  BEST  ON  THE  MARKET 


ICE  CHESTS  AND   ICE  CREAM  FREEZERS 
COMPLETE  KITCHEN  OUTFITS,  MANTELS,  GRATES,  TILING 


W.  W.  Montague  &  Co. 


SAN  FRANCISCO,  CAL. 


IO2 


Rlune  <Q.  Floberg' 

JEWELERS 

528  K  Street,  Cor.  6th,    Sacramento,  Cal, 


..GROCERS.. 


Try  Our  Triple  Strength  Vanilla«=It  Will  Please  You 

1016=1018  J  Street  Sacramento,  Cal 


FranK   Uravas  TELEPHONE  207 

John   Clauss 

CLAUS  &  KRAUSS 

The  Finest  Model  Market  in  the  State  BUTCHERS 

~^~  PACKERS 

Southeast  Corner  Seventeenth  and  I  Streets 

SACRAMENTO,  CALIFORNIA 


Cbe  elite  Camalc  €afc... 

PRICE,  lOc  EACH 

Orders  TaKen  for  Parties  Reduced  Prices  on  Large 

and  Lodge  Banquets  Orders     £?£?£? 

Mrs.  E.  V.  Spencer  \z\j  J  Street,  Sacramento,  Cal. 

103 


c.  w  .Hawb  prjvate  Apartments  for  Ladies 

J.  G.  Haub  -  __^___ 


Catering  for  Banquets  and  Wedding 
Parties  a  Specialty  ...... 

Phone8...Sun8et  Black  827  QPEN  DAY  AND  NIGHT 

Capital  352 

712-714  K  STREET,  SACRAMENTO,  CAL. 

HAUB  <§r  HAUB,  Proprietors 

THE  ACME 
FAMIL  Y  THE  A  TRE 

C.  W.  GODARD,  Prop,  and  Mngr. 

TKe   Largest  and  Most  Popular 
Family  Resort  in  tHe  City  -^   -£? 

1115  Seventh  Street  Sacramento,  Cal. 

104 


DRINK 


BARTLETT 
MINERAL . . 
WATER  . . 


FOR  /ALE  EVERYWHERE 


105 


FIGPRUNE 
CEREAL 

The  Ideal  Drink  at 

the  BreaKfast  Table 


A  delicious  beverage  having  all  the 
satisfying  qualities  of  coffee  and  tea. 
It  is  made  from  choice  California  figs 
and  prunes  and  selected  grain,  prop- 
erly blended  by  our  special  process. 

By  our  method  of  roasting,  the 
starch  cells  of  the  grain  are  not  car- 
bonized, and  5  to  10  minutes  boiling 
realeases  the  nutritive  elements  of  the 
cereals 

Figprune  is  the  best  Cereal  Coffee  that 
nature  and  science  has  yet  produced 


F.   H.   KREBS,  MANAGER 


TELEPHONES  267 


WALL  PAPER         C.  H.  KREBS  &  CO. 

Paints,  Oils,  Glass 
VarnisKes  and   BrxisHes 


626  J  Street,  Bet.  6th  and  7th 


Sacramento,  Cal. 


Grolden    Eagle    Hotel 

Only  First  Class...American  Plan  Hotel 


Cor.  7th  and  K  Sts. 


Price,  $3.00  Upwards 


C.  F.  SCHWILK,  Manager 


Both  Phones 


CREAMERIE 

124  J  Street,  Sacramento... 


Specialties: 


ButtermilK 
Ice  Cream 


Unsalted    Butter 
Separated  Milk. 


I O6 


Egbert  F.  Jeff ress  Bug.  W.  Brown 


BROWN  &JEFFRESS 


DEALERS  IN  FINE  BRANDS  OF 


IMPORTED  AND  DOMESTIC  CIGARS 


757  Market  Street,  San  Francisco,  Cal. 


Tcnbrook  &  Co. 


OILS 


1 


GLASS 

.*.*•••  f.s-.-j-.s.  £*.ms*fifi*.Ji 


POQR&,-  WINDOWS 
WALL   PAPKR,   Etc. 

T10  J  Street  Sacramento,  Cal. 

107 


W.  P.  FULLER  &  CO. 


Pioneer  White  Lead  Works 
Pacific  Rubber  Paint  Gomp'y 


-£>  IMPORTER*  C£b  MANUFACTURERS 

Paints,  Oils  and 
Window  Glass 


1016- 1022  Second  Street 
Sacramento,  Gal... 


Charles  R.  Root.  Manager 

108 


LYNN   BROS. 

Grocers 


FOURTEENTH  AND  O  STREETS 

Lafferty's  Livery  and  Boarding  Stables 

1015-1017  K  STREET 

Finest  Livery  Rigs  Excursion  and  Tally  Ho  Parties 

in  the  City  a  Specialty. 

HACKS    AND    SXYLISH    TURNOUTS 

Capital  238  I       A       lAFFFPfV    &    <sON 

Survset  Vale  1O51  J*    A*    LAPTCK  I  I     tt    SMIIl 

H.  E.  YARDLEY  CO. 

PHARMACISTS 


A  Complete  Homoeopathic  Department 

S.W.  Cor.  Eighth  and  J  Streets 

SACRAMENTO  CALIFORNIA 

WE  DO  NOT  KNOW  HOW  TO  COOK 

But  when  it  comes  to  Laundry  Work  we  are  there. 
The  best  work  in  town ;  yes,  we  might  say  on  the 
coast,  is  done  at  ........ 

MASON'S  LAUNDRY 

PLANT,  2IST  AND   O  STREETS 
Down-town  Office  at  Mason's  Haberdashery,  622  K  Street 

109 


B.  Wilson  &  Co. 

Dress  Goods  and  Domestics 

HEADQUARTERS     FOR.    UP-TO-DATE 

LADIE'S  TAILOR  SUITS 
MILLINERY,  HOSIERY  -^ 
MUSLIN  UNDERWEAR 

Cor.  Seventh  and  J        Sacramento 


JACOX  BROS. 


New  and  Secondhand  Furniture 


920  K  Street,  Sacramento 


no 


'Every  man  is  odd 
but  we  can  fit  hit 


5MB9&; 


When  in  want  of  desirable  and  up- 
to-date  clothing  for  man,  youth  and 
boy,  do  not  fail  to  see  our  large  stock 

We  are  exclusive  agents  for  the 

Walk-Over  Shoes,  Dunlap  Hats 
and  Alfred  Benjamin  Clothing 


S.  W.  Cor.  Ninth  and  K  Sts.,  Sacramento 

BRANCH  AT  FOIvSOM 


III 


WE  GIVE  TRADING  STAMPS 

EXCLUSIVE   AGENTS  FOR 

Wichert  &  Gardiner's  Artistic  High-Grade   Shoes 

— AND- 

Celebrated  "Pingree  Gloria"  $3.50  Shoes  for  Ladies 

Chas.  P.  Nathan  Co. 

604-608    J  St.,  and  1009-1013   6th   St.,  Sacramento   Cal. 

Schtnid  &  Parker  Packing  Co. 


INCORPORATED 


DEALERS     I  N 

Fresh,  Salted  and  Smoked  Meats 

AND  ALL  KINDS  OF  SAUSAGES 

14OO  J  Street  SACRAMENTO,  CAL. 

FREE   BUS  TO  AND   FROM  FIRST-CLASS  IN   ALL   ITS 

ALL  TRAINS  APPOINTMENTS 

WESTERN  HOTEL 

SACRAMENTO,  CAL. 

Board  and  Room  $1.25  to  $2  Per  Day 

MEALS,  25c  WM.  LAND,  Prop. 


GROCER 


Sacramento  Agency  for  CHase  CSb  Sanborn  Teas 

R-ossKam  (£b  Gerstley  and  Coffees 

Monogram  WHisKy  Lowney's  CHocolates 

ScHlitz  MilwauKf  e  Beer 

IMPORTED   LONDON   WAFERS   ALWAYS  SE  <VED 
BY  THE  TC7ESDAY   AND   SATURDAY   CLUBS 

112 


HEVENER-MIER  CO. 


Artist  Materials  Pictures,  Frames 

Art  Novelties  Mantels,  Grates 

Frescoing'  Wall  Paper 

Tiles  Grilles 


615  J  Street,  Sacramento,  Cal. 


Geo.  H.  ClarK  Al.  P.  BootK 

H.  E.  Yai-aiey  W.  H.  Crowell 


CLARK- BOOTH  Co. 
funeral  Directors... 

Telephone  134 

IOI7-IOI9  Fourth  Street  Sacramento,  Cal. 


FRED'K  cox,        PRESIDENT 

W.  E.  GERBER,  V.CE-PRES  T 
GEO.  W.  PELTIER,  MANAGER 
FRED.  W.  KIESEL,  CASHIER 


SAFE    DEPOSIT    VAULTS 


California 
State 
Bank 


..Sacramento 


114 


Most  Popular  Sum- 
mer and  Winter  Re- 
sort in  the  Foothills 


Electric  Bells 
Electric  Lights 

Porcelain  Bath  Tubs 
Sample  Rooms 

Up  and  Down  Town 


Headquarters  for 

Mining   Men 
Commercial    Travel- 
ers, Tourists 


Free  Bus  up  and  down  town 

Freeman 
Hotel 


Opp.  R..  R..  Depot 


East    Auburn 

PLACER  COUNTY,  CAL. 


FREEMAN  (&  WALSH,  Prop's 


This  afternoon  at  the  Club  the  girJs  simply 
raved  over  my  new 

Sorosis  Shoes 


—FROM— 

A.  Caselli  527  K  Streeet 

^Sacramento,   Cal. 


Oculists  Prescriptions  Filled 


American  Plan  Rates  Moderate 

EDOEMERE  HOTEL 

FRANK  L  GRAY,  Manager 

THE  EDGEMERE  is  one  of  the  very  best  and 
most   modern   of    the   family   and   transient 
hotels   in   the     city.       Located    only   a   few 
minutes  walk  from  all  places  of  amusement  and 
the  fashionabls  shopping  district,  it  offers  special 
attractions    for    ladies    visiting    San    Francisco. 
Elegantly  apppoinied,  the   service   and   table   the 
best,  we  solicit  a  share  of  your  patronage 

Take  any  Market  Street  Car  at  Ferry,  Transfer  to 
Powell  Street  Cars,  Ride  to  Bush  Street 

73 i -?4 i  Bush  Street  San  Francisco 

Strictly  First  Class  in  Every  Respect 

HOTEL  VENDOME 

/AN  JCLTE,  CALIFORNIA 

Automobile /tables  on  the  RATES: 

Grounds  Free  i  - 

Supplies  and  Repairs  $5.00    LO    $  O .  O  0 
Furnished  ...PER  DAY... 

Headquarters  and  Starting  Point  for  Stages  to  Lick  Observatory 

FOR  INFORMATION  APPLY  TO 

J.'T.  BROOKS,  Manager 

116 


SWEET!  TENDER!  JUICY! 


o 

u 

R 

T 
A 

S 
T 
E 


THERE  ARE  ONLY  TWO  KINDS  OF 


HAMS 


One  is  the  "OUR  TASTE"  and  tne  otHer  Kind 
ALL    DEALERS 


117 


s 

OLIVEQIL! 


HERE   is  as    much    difference    between 
•*       PURE  Olive  Oil  and  <Poor  Olite  Oil  as 

between  grass  dairy  butter  and  lard. 

San  Juan  Olive  Oil 
IS  PURE 

WE  ASK  YOU  TO  TRY  IT 

If  your  grocer  does  not  handle  it  he  can  procure 
it  from  the  manufacturers, 


FAIROAKS  FRUIT  CO. 


Oli  "be  Oil  Recipe  Book 
Free  on  Applies  tin 


Fairoaks,  Sacramento  Co.,  Cat. 


LAVENSON'S 


SOLE  AGENTS  FOR 

LAIRD,  SHOBER  &  CO. 

Fine  Shoes  for  Women 


TREADWELL   SHOES 

Best  for  Three=Fifty 

* 
7tH  and  K  Streets 


118 


Brighton  Milling  Co. 


MANUFACTURERS  OF  THE  CELEBRATED 


DEALERS  IN  GRAIN  (Q,   FLOUR. 
MEALS  (SL  MILL  EEED 

Full  Roller  Process      #      *      Swing  Sifter  System 

P.  0.  Box  242  SACRAMENTO.  CAL. 

SUNSET  PHONE  SUBURBAN  746 
119 


William    Murcell 


BUILDER 


B18  J  STREET 


TELEPHONES. ..CAPITAL  242,  2B 
SUNSET  OAK  52O1 

P.  O.  BOX  40 


120 


One  Hundred 


and  Seven 


jfl|F  you  eat  our  PURE  FOODS  you 

^ilk     may,  like  Capt.  Diamond,  reach 

the  above  age  ............ 

We  are  sole  agents  for  ST.  HELENA 
SANITARIUM  BREAD,  Headquarters  for 
Cereal  and  Nut  Foods,  Distilled  Water 


Our  Hygienic  Crackers  are  a  sure  cure 
for  sourstomach,  dyspepsia,  constipation 


S.  P.  CO.  GROCERS 


1OOO-1OO2  K  STREET 

121 


RICHARD  A.  McCURDY,  President  C.  E.  V.  SAUNDERS,  District  Manager 

STANLEY  FORBES,  Manager,  San  Francisco,  Cal. 

THE  MUTUAL 
LIFE  INSURANCE  CO. 

OF  NEW  YORK 

ISSUES — Life  Policies  on  the  10,  15  and  2O-year  Distribution  Plan. 

Limited  Payment  Life,  10,  15  and  ao-year  Distribution  Plan. 
Endowment  Policies,  10,  15  and  2o-year  Distribution  Plan. 
Joint  Policies  on  the  Life  or  Endowment  Plan,  15  or  2O-year 

Distribution. 

Continuous  Installment  Policies. 

Five  Per  Cent  Twenty-Year  Gold  Bonds,  15  or  2O-year  Dis- 
tribution. 

Child's  Endowment  Policies 
Annuities  for  any  age. 
Deferred  Annuties. 

And  all  other  plans  of  Life  Insurance  to  the  age  of  seventy  years 

Announces  to  its  hundreds  of  thousands  of  policy  holders  throughout 
the  world  that  its  funds  held  for  their  protection  have  now  reached  the 
enormous  sum  of  over 

4OO   MILLION   DOLLARS 

Many  millions  more  than  the  assets  of  any  other  life  insurance  company 
in  existence.  This  Company  has  returned  to  policy  holders  the  stupendous 
sum  of  over 

626    MILLION    DOLLARS 

Over  190  million  more  than  any  other  life  insurance  company  in  the 
world  has  disbursed.  This  excess  over  any  other  company  is  greater  than 
the  combined  capital  of  the  Bank  of  England,  Bank  of  France  and  the 
Imperial  Banks  of  Germany  and  Russia. 

These  un equaled  results  are  the  best  guarantee  of  future  returns  to  policy  holders 

"We  -will  be  pleased  to  furnisH  rates  and  otHer 
information  on  request 

Branch  Office :  407  J  Street     -     -     Sacramento,  California 

122 


DRINK. 


American 

Grown 

Teas 


1 .  Because  they  are  clean,  being  packed  and  cured  by  white  labor. 

2.  Because  they  have  a  better  6avor  and  are  superior  to  Oriental 
Teas  imported  into  this  Country. 

3.  Because  our  Government  in  fostering  this  infant  industry  has 
spared  no  expense  in  getting  the  best  seeds  from  the  most 
famous  tea  gardens  in  the  Orient. 

4.  Because,    American   teas   being   planted   on   virgin   soil    are 
stronger,  and  consequently  cheaper  than  the  same  grade  of 
Japanese  or  Chinese  Teas. 

We  have  secured  the  Agency  for  this  Coast  and  should  be 
pleased  to  correspond  with  you  or  call  upon  you  personally. 


Wilson  Tea-Coffee  Co. 

8O8  K  Street,  Sacramento 

******************************* 

Importers,  Jobbers  of  Coffees,  Teas  and  Spices. 
Spice  grinding  and  Coffee  Roasting  for  the  trade  a 
specialty. ..Coast  Agents  of  American  Tea  Grow- 
ing Co.,  South  Carolina,  U.  S.  A.. .Roasters  and 
Packers  of  the  Famous  Nectar  Blend  Coffee... 
Manufacturers  of  Gilt  Edge  taking  To<wder.. 

123 


CONTENTS 


Advertisements  96~I23 

Bread,  Biscuits,  etc.  44~46,  94 

Cakes  and  Fillings  46-6 1 

Confections  89~93 

Entrees  24-30 

Fish  2°-23 
Frozen  Desserts 

Game       -  3'-32 

Meats  and  Sauces       -  33~38 

Puddings  and  Desserts    -  62-76 

Relishes  and  Chafing  Dish  Recipes   -  81-87 

Salads      -  -      IO~19 
Sandwiches     - 

Soups  6~9 

Table  of  Weights  and  Measures  95 

Vegetables  39~43 


Ask  Your  Grocer  For  It... 

TUBE  ROSE  SYRUP 

/weetness  Intensified 
Nothing  Like  It  .... 

ME6IUS  &  DRESCHER  CO.      SOLE  AGENTS 

J.  M.  HENDERSON,  Jr.,  President  C,  C.  ROBERTSON,  Vice-Pres.,  Mangr. 


.  P.  GOLEM  AN  CO. 

325  J  STREET 


Sells  Property,  Write  Fire  Insurance 

Accident  Insurance,  Collects  Rent 

Issue  Bonds,  Loans  Money 

Coveyancers  .... 


124 


Purveyor 

to  Good 
Livers 


S.  H.  FARLEY 

GROCER 


BOTH   TELEPHONES  271 


Twelfth  and  F  Streets 

125 


EAGLESON  CgL  CO. 


Manufacturers  and  Importers 


MEN'S  FURNISHING  GOODS  and  SHIRTS 

Our  Prices  Defy  ...ALSO...  7'7  K  STREET 

Competition  Los  Angels  and  San  Francisco  Sacramen  to,  Cal. 


Sacramento,  Gal. 


-A..  BAUER,  Manager  Sunset  PHone,  Vale  3O1 

BAUER  BROS. 

The  Only  Exclusive  Ladies,'  Children's  _r  ^^Au-e          -*  ««T»I*C 

C.JuOA.ri.3  and  aui  AO 

and  Infants  Wear  Store  in  Town 

Country  Orders  Receive  Prompt  Attention 

721-723  K  Street  Sacramento,  Cal. 


A.  W.  O'BRIEN 

Ann  Arbor  Home  Bakery 

Wedding  Cakes  Baked  and  Ornamented 

to  order.    Fruit  Cakes  always 

on  hand 


PHONES 


SUNSET  BLACK  388 
CAPITAL  233 


1012  J  Street         Sacramento,  Cal 


Improved  Bread  Making  ^;vdemna. 

chinery  whereby  our  different  flours  are 
emptied  in  feeders  and  there  blended  The 
flour  then  passes  to  a  large  reel  or  sifter, 
where  all  impurities  are  removed.  Then  it  is 
carried  in  elevators  to  a  top  floor  and  emptied 
in  a  large  dust-proof  bin.  From  there  it 
drops  in  a  dough  mixer,  where  the  doughs 
are  made. 
All  Water  used  for  Baking  Purposes  is  Filtered 


126 


CASCADE  LAUNDRY 

First  Class  WorK 

.PLANT  AT... 

1515  Twentieth  Street  Both  Phones  131 

Carpets,    Furniture    and    Stoves 

COMPLETE  HOUSE  FURNISHING  ON  EASY 
PAYMENTS  AND   NO  INTEREST 

CKas.  M.  Campbell 

AGENT  FOR 

WHITE  SEWING  MACHINE  413  K  Street,  Sacramento,  Cal. 


RESTAURANT  AND  OYSTER  HOUSE 

First-Class  House  in  Ladies'  Dining  Room  Separate 

Every  Respect...  OPEN  DAY  AND  NIGHT 

BUCKMAN  (Si  CARRAGHCR 

PROPRIETORS 

1019  Second  Street,  Bet.  J  and  K  Sacramento,  California 

A.  J.  JOHNSTON  COMPANY 

Stationers  <*  Printers 

516=518  J  Street  Sacramento,  Cal. 

127 


I5SUES  SIX  PER  CENT  CERTIFICATES  AT  PAR 

Capital  Paid  in,  $4,050,000.00 

Assets,  $9,46?,  126.64  Surplus,  $?43.24?.01 


Sums  of  from 
$100  to  $10,000 
are  received, 
payable  either 
in  single  pay- 
ments or  install- 
ments   


Interest  at  the 
rate  of  six  per 
cent  per  annum 
is  payable  to 
investors  semi- 
annually 


Telephone*. .. Sunset  BlacK  732 
Capital  767 


G.  H.  Pomeroy        Edgar  Strakasch 


RESIDENT  AGENTS 


Sacramento  Office     -    -    New  Bee  Building 


.  .  .  PRESS  OF  ... 
A.  J.  JOHNSTON  CO. 
..516-518  J  STREET.. 
SACRAMENTO,  CAL. 


